Baked Flounder Rolls With Tomato Bell Pepper And Bacon Recipes

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BAKED FLOUNDER ROLLS WITH TOMATO, BELL PEPPER, AND BACON



Baked Flounder Rolls with Tomato, Bell Pepper, and Bacon image

Categories     Fish     Pork     Tomato     Bake     Bacon     Bell Pepper     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 10

6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil

Steps:

  • In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
  • On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.
  • In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.

BAKED FLOUNDER WITH ROASTED TOMATOES



Baked Flounder with Roasted Tomatoes image

Here, Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the breadcrumb coating stay in place as the fish cooks. Tilapia can be used in place of the flounder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

6 plum tomatoes, halved lengthwise
2 tablespoons olive oil, plus more for one of the baking sheets
3/4 teaspoon dried tarragon
1 pinch sugar
Coarse salt and ground pepper
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
3 slices white sandwich bread (about 1 ounce each), torn into large pieces
4 flounder fillets (1 1/2 pounds total)
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
  • Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
  • Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
  • Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.

BAKED FLOUNDER WITH TOMATO CAPER SAUCE



Baked Flounder with Tomato Caper Sauce image

Categories     Fish     Onion     Tomato     Bake     Quick & Easy     Fennel     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

For sauce
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup finely chopped fennel bulb (sometimes called anise)
1 garlic clove, thinly sliced
1 (14 1/2-oz) can diced tomatoes including juice
1/4 cup dry white wine
2 tablespoons capers, rinsed and drained
1/4 teaspoon salt
1/8 teaspoon black pepper
For flounder
1/2 cup fine dry bread crumbs
3 tablespoons unsalted butter, well softened
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-oz) pieces skinless flounder or sole fillet
2 tablespoons dry white wine

Steps:

  • Preheat oven to 425°F.
  • Make sauce:
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
  • Prepare flounder:
  • Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
  • Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.

BAKED FLOUNDER WITH PEPPERS AND TOMATOES



Baked Flounder With Peppers and Tomatoes image

I have made this a few times using different fish, halibut, haddock and even sole with great results. Points 4.

Provided by Dancer

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

24 ounces fillets flounder
1/4 teaspoon kosher salt
fresh ground pepper
2 bell peppers, red and yellow, 6 ounces each
olive oil flavored cooking spray
8 ounces sweet onions, chopped
3 large garlic cloves
2 tomatoes, 12 ounces total, seeded and chopped
1 tablespoon minced fresh tarragon or 1 teaspoon crushed dried tarragon
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350 degrees.
  • Place the fillets in an oven proof baking dish.
  • Sprinkle with salt and pepper.
  • Set aside.
  • Char the bell peppers using either a gas range burner or the broiler.
  • Quickly place in a paper bag to steam.
  • Remove when cool enough to handle.
  • Remove the skin and seeds and chop.
  • Coat a nonstick skillet with cooking spray.
  • Sauté the onion and garlic until onions are wilted.
  • Add the peppers and tomatoes and cook stirring over high heat for 3 minutes.
  • Stir in the tarragon and vinegar.
  • Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque.
  • Serve immediately.

Nutrition Facts : Calories 209.1, Fat 2.4, SaturatedFat 0.6, Cholesterol 81.7, Sodium 254.6, Carbohydrate 12.4, Fiber 2.7, Sugar 5.5, Protein 34.1

FLOUNDER ROLL-UPS



Flounder Roll-Ups image

You'll reel in raves with this baked and stuffed flounder from Katie Sloan in Charlotte, North Carolina. "It's such an easy way to show someone you care," she writes, "but it looks like you spent all day in the kitchen!"

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 14

1-1/2 cups soft bread crumbs
1/3 cup diced celery
2 tablespoons finely chopped onion
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg, beaten
4 flounder fillets (3 ounces each)
1/2 cup half-and-half cream
3 tablespoons sherry or chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 cup shredded Swiss cheese

Steps:

  • In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm., In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.

Nutrition Facts : Calories 510 calories, Fat 22g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 729mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 41g protein.

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