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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