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Receta Flounder With Sundried Tomatoes (Libra)
by Global Cookbook

Flounder With Sundried Tomatoes (Libra)
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Ingredientes

  • 1 c. Parsley sprigs
  • 1/4 c. White wine, plus
  • 3 tsp White wine, divided use
  • 3/4 c. Leek (white part only), chopped
  • 1/2 c. Chopped parsley
  • 4 x Dry tomatoes
  • 16 ounce Flounder fillet, (4-ounce servings), rinsed and patted dry

Direcciones

  1. Sun-dry tomatoes; water packed or possibly reconstituted. Don't use the oil packed product.
  2. Preheat the oven to 375 degrees.
  3. In an ovenproof dish large sufficient to hold the rolled-up fillets, add in the parsley sprigs and c. of wine. Set aside. In a small nonstick skillet, place the remaining 3 tsp. of white wine. Add in the leeks and parsley; simmer over low heat. Meanwhile, place the sun-dry tomatoes in a small bowl. Cover them with warm water and let them soften for 10 min. Drain.
  4. Spread out the fish fillet and on one end place of the leaf-parsley mix and 1 sun-dry tomato. Roll the fillet and place it seam side down in the prepared dish on top of the bed of parsley. Repeat with the remaining 3 fillets. Cover the dish with aluminum foil. Bake for 15 min or possibly till the fish flakes easily. Remove from the oven and serve warm with some of the wine sauce.