"MEow" > wrote in message
...
> 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?

The ingredients "after the fish" are used as a topping to "crisp" the dish
if you will, an au gratin or a topping.

That is how I read the recipe.

Dimitri