Wulf's Kitchen: Baked Yellowtail Flounder with Grape Tomatoes and Spinach
A familiar species in our local waters, yellowtail flounder is a mild white fish with a flaky texture. The fillets are thin when spread out flat and lend themselves beautifully to rolled and stuffed preparations like what’s used in this recipe.
Here the flounder is simply rolled up by itself and baked surrounded by tomatoes and spinach in a white wine and garlic sauce. This recipe looks impressive enough to serve to guests, yet easy enough for a weeknight.
For The Vegetables
- 1 clove garlic, minced
- 1 quart grape tomatoes, whole
- 2 cups baby spinach leaves, sliced in thin ribbons
- ½ cup white wine
- 1-2 tablespoons olive oil
- Salt to taste
For The Fish
- 1 pound yellowtail flounder
- ½ teaspoon sweet paprika
- Salt to taste
- 2 tablespoons unsalted butter
Preheat the oven to 350 degrees.
In a skillet, heat the olive oil and sauté the tomatoes until blistered.
Add the garlic and cook another minute, then add the white wine and spinach. Cook the mixture until the liquid is reduced by half. Add salt the taste.
Spoon the vegetable in between the rolled flounder and pour the remaining liquid in the pan over the vegetables.
Turn the fillets pretty side down on a work surface, roll the fillet up into itself, and place it in a small to medium baking dish. Choose a dish that will accommodate the fish and vegetables snuggly. Repeat with each fillet.
Sprinkle the tops of the fish with the paprika and a little salt and set aside.
Dot the top of the flounder and vegetables with little pieces of butter.
Bake for about 15 minutes until the fish is cooked through.
Serve the flounder with the vegetables and pan juices over rice, couscous or quinoa.