While frolicking around in rec.food.cooking, Dimitri of SBC
http://yahoo.sbc.com said:



>BAKED FLOUNDER ROLLS WITH TOMATO, BELL PEPPER, AND BACON
>6 slices of lean bacon, chopped fine
>1/4 cup finely chopped shallot
>2/3 cup minced green bell pepper
>1/2 cup dry white wine
>a 28-ounce can tomatoes including the juice, chopped
>1/2 teaspoon crumbled dried basil
>six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt and
>pepper
>1/2 cup fine fresh bread crumbs
>2 tablespoons finely chopped fresh parsley leaves
>1 tablespoon olive oil
>
I think I'm going to make something like this, only without bacon, and
stuff my plaice with it. I have one more question, though: Is it so
that I use the ingredients listed before the fish, as the sauce, and
the ingredients listed after as stuffing, or?
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
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