INGREDIENTS

INSTRUCTIONS

In a skillet cook the bacon over moderate heat until it is crisp,
transfer it to paper towels to drain, and discard all but 2
tablespoons of the fat. In the fat remaining in the skillet cook the
shallot and the bell pepper over moderately low heat, stirring, for 3
minutes, add the wine, and boil the mixture, scraping up the brown
bits, for 1 minute. Add the tomatoes with the juice, the basil, and
salt and pepper to taste and simmer the sauce, stirring occasionally,
for 10 minutes, or until it is thickened.  On a work surface arrange
the flounder fillet halves, skinned sides  up, beginning with the
narrow end roll up each fillet half jelly-roll  fashion, and secure
each roll with a wooden pick.  In an oiled flameproof baking pan, 15 by
10 by 2 inches, arrange the  fish rolls, seam sides down and not
touching each other, pour the  sauce evenly over them, and bake the
mixture in the middle of a  preheated 400F. oven for 10 minutes. In a
bowl stir together the  bread crumbs, the parsley, the bacon, and salt
and pepper to taste  and sprinkle the topping over the rolls. Drizzle
the fish rolls with  the oil and bake the mixture for 10 minutes, or
until the fish just  flakes. (For a crisper topping, the cooked mixture
may be broiled  under a preheated broiler about 4 inches from the heat
for 1 to 2  minutes.) Transfer the fish rolls to a heated platter and
spoon the  sauce and topping over them.  Serves 6.  Gourmet May 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1228
Calories From Fat: 315
Total Fat: 35.5g
Cholesterol: 426.7mg
Sodium: 3829.3mg
Potassium: 2972.5mg
Carbohydrates: 76.3g
Fiber: 10.6g
Sugar: 22.4g
Protein: 129.4g