Stuffed Flounder Rolls

~ I don't believe in low-fat cooking~  Nigella Lawson

1 lb. button mushrooms, quartered

1 medium onion, coarsely chopped

1 t. fresh lemon juice

1/4 c. EVOO 

1/4 c. breadcrumbs

Sea salt

Freshly ground black pepper

8 small flounder or sole fillets (1 lb.)

2/3 c. flour

1 garlic clove, peeled and crushed

2 medium tomatoes, peeled, seeded and cut into 1/4" dice

1/4 c. dry white wine

1 1/2 t. coarsely chopped fresh thyme leaves

In a food processor, pulse the mushrooms and onion with the lemon juice until finely chopped.

In a medium skillet, heat 2 T. of the EVOO over medium heat.  Add the mushroom mixture and cook until most of the liquid evaporates, about 8 minutes.  Stir in the breadcrumbs and salt/pepper to taste.  Remove from the heat and set aside.

Lay the fillets out on a work surface and spread a heaping tablespoon of stuffing over each one.  Roll each fillet into a loose cylinder and secure with a toothpick.  Coat each roll with flour.

Heat the remaining 2 T. of EVOO in a large nonstick skillet over medium-high heat.  Add the fish rolls and reduce the heat to medium.  Cook, turning occasionally, until browned on each side, about 5 minutes. Remove to a serving plate and cover to keep warm.

Add the garlic to the skillet and cook, stirring, until golden, about 2 minutes.  Add the tomatoes, wine and thyme.  Bring to a boil over high heat, stirring continuously until the liquid is reduced by half and the tomatoes are soft, about 4 minutes.  Season with salt and pepper to taste.

Spoon the sauce over the fish rolls and serve immediately with a salad and fresh bread.

Serves 4

Happy eating,

Elizabeth