Summer is a great fishing time with friends and family. This recipe brings a bit of Ireland flavors to the dish. If you like this recipe check out the new book coming out in August entitled
“Galway Bay to Chesapeake Bay” .
- 1 ½ tablespoons olive oil, divided
- 1 tablespoon chopped shallots
- 1 teaspoon minced fresh garlic
- 1 cup cherry tomatoes, quarted and divided
- 2 tablespoons chopped fresh flat leaf parsley
- 2 tablespoons fresh lemon juice
- ½ teaspoon freshly ground black pepper, divided
- ¼ teaspoon Old Bay seasoning
- ½ cup panko
- 6 (6-ounce) skinless flounder fillets
- 1 ½ cups dry white wine
- 1 (10-ounce) package fresh spinach
- Preheat oven to 400 degrees
- Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots and cook for 3 minutes until tender. Add garlic and cook for 30 seconds. Put in food processor and add in 12 cup tomatoes, parsley, juice, ¼ teaspoon salt, and ¼ teaspoon pepper, and Old Bay seasoning. Mix until combined thoroughly. Put in bowl and mix in panko.
- Flatten each fillet to desired thickness. Put 1 ½ tablespoons mixture on the small end and roll up. Secure with tooth picks. Drizzle oil, salt and pepper over each roll. Put remaining tomatoes and wine into pan and bake for 25 minutes until fish flakes.
- Heat remaining oil in a nonstick pan. Gradually add spinach and cook until wilted. Remove fish and tomatoes from pan. Discard the wine. Serve over spinach.