Mary Ann Esposito is the author of 12 books on the art of Italian cooking. Through the Ciao Italia TV show, Mary Ann has taught millions of fans how to cook delicious, authentic Italian dishes. Her books show us how to make a quick meal with just five ingredients; she's helped us get dinner on the table in just 30 minutes; and she has encouraged us to slow down and take it easy in the kitchen while recreating the rich aromas of Italy.Today Mary Ann discusses her Stuffed Baked Fish Bundles recipe with spinach, capers, sun dried tomatoes, onions and olive oil.
Stuffed Baked Fish Bundles – Involtini di Pesce al Forno
~ From Ciao Italia-Family Classics by Mary Ann Esposito ~
- 1 16oz. bag of fresh spinach, washed & stemmed
- 2 TBLSP extra virgin olive oil
- 1 med. Onion, peeled, minced
- 2 TBLSP salt packed capers, well rinsed/minced
- 4 sun dried tomatoes, packed in olive oil, drained/chopped
- Salt & Pepper
- 8 Flounder fillets
Place the spinach in a pot, cover, wilt down over medium heat. Drain in a colander, pressing on the leaves to release their water. Transfer the spinach to a cutting board and chop. Set aside.
Pour 2 TBLSP of the oil in a sauté pan and place over medium heat. Add the onions and cook until they soften and begin to take on some color. Stir in the capers and sun –dried tomatoes. Add the spinach and mix well. Season to taste with salt and pepper.
Preheat the oven to 350. Brush a 12x9 inch casserole dish with the remaining tablespoon of olive oil. Divide and spread the filling mixture evenly on top of each of the flounder fillets, then starting at one end, roll each fillet up like a jelly roll and place in the prepared casserole dish.
Bake for 8 to 10 minutes, or just until the fish turns white and flakes easily when poked with a fork. Serve the involtini hot with the pan juices spooned over the top.