Mediterranean Stuffed Flounder
I recently caught some nice flounder and found this recipe that worked great. You can use Kalamata or your favorite olives in this dandy dish. I love the combination of olives and basil.
4 flounder fillets
salt and pepper
juice of one lemon
8 large olives or 12 small
¼ cup of julienned sweet basil leaves
Sauce:
2 tablespoons butter
1 tablespoon flour
1/2 pint milk
8 to 12 olives
¼ cup of julienned sweet basil leaves
Salt and pepper
Rinse and dry fillets and sprinkle with salt, pepper and lemon juice. Roll each fillet up with a couple of olives and some basil inside -- big fillets might need more olives end to end in the roll. Place rolls in a sauté pan with olive oil, cover and cook over high heat 6 minutes on a side or until done.
While fish bakes melt butter and stir in flour over mild heat. Add a small amount of the liquid from the baking fish. Then gradually add milk, raise heat and stir until it boils. Reduce heat to a simmer, add olives and basil, salt and pepper. Top fillet rolls with sauce. I served one large fillet and two braised sea scallops with fresh green beans and some garlic toast. Serves 8.
