~ 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
