pesto flounder roll-ups
This dish is gorgeous. It smells amazing as it cooks and is fancy enough for any company, but delicious enough for even the kids to eat. If you do not want to make your own pesto, just buy one from the store. If it does not have cheese, just add some grated parmesan to freshen it up.
Rating: Can be time consuming if you are also making your pesto, but not hard at all.
Yield: 12 small pieces of fish
6 pieces flounder or sole (if you chose flounder make sure it is thin), split in half length wise
½ cup corn flake crumbs (or any other crumbs)
6 large sundried tomatoes (I prefer the ones not in oil)
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
½ cup of pesto (see homemade pesto recipe below)
Oil spray (like Pam)
Preheat your oven to 375 degrees (or 350 degrees convection).
Take your crumbs, sundried tomatoes, garlic powder, salt and pepper and place in a food processor fitted with the metal blade. Blend the ingredients together for about 45 seconds so that the tomatoes are completely chopped and everything is blended together. Set aside.
Take a small baking dish (like a Pyrex) and spray lightly with oil spray. Take one slice of fish and set it on a dinner plate. Spread one tablespoon of the pesto over the fish and then roll it up tightly starting from the narrow end. Set it down in your dish with the opening underneath. Repeat until all of your fish is rolled. Spray your fish once with your oil spray and then spread your crumb mixture generously on top. Spray the crumbs one last time and bake for 22 minutes uncovered.
Plan Ahead: Your pesto and your crumbs can be made ahead of time and kept in the freezer for up to two months in air tight containers. The fish can be made up to one day before serving. Cut your cooking time down to 20 minutes for the initial cooking, and then re-warm for 10 minutes uncovered at 350 degrees (or 325 degrees convection).
Homemade Classic Pesto
1 pound penne pasta (you can use brown rice gluten free pasta if you want)
3 cups of basil, washed and dried
1 cup of pine nuts
1 cup of shredded parmesan
2 cloves of garlic (or 2 cubes frozen garlic)
1 ¼ teaspoon + 1 tablespoon of salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
½ cup of pasta water (this will be water that you reserve when you cook the pasta)
Take your basil and pine nuts and place them in a food processor fitted with the blade attachment. Turn the machine on for 30 seconds then shut it off and add the cheese, garlic, 1 ¼ teaspoon of salt and pepper. Run the machine again for another 30 seconds. With the machine running, slowly drizzle in the olive oil until it is all incorporated. Keep the pesto frozen until needed. Defrost in the fridge for 24 hours. It will last up to 2 months in the freezer.