3/4 lb. Italian chard or Swiss chard, divided
2 tsp. olive oil
1/3 cup chopped scallions
2 tsp. minced garlic
1/2 tsp. salt
1/8 tsp. red pepper flakes
Freshly ground black pepper to taste
4 flounder fillets (about 4 oz. each)
Vegetable oil spray
Note: Now that I'm getting the house ready to put on the market, time to take all these recipes I've clipped out and put them on a non-clutter-up-the-house format! :-)
Preheat oven to 375 degrees. Select 4 large, whole leaves of chard. Cut off stems, and, with a sharp knife, shave off any thick part of the center ribs. Set these leaves aside. Chop the remaining chard, and set it aside.
In a large, nonstick skillet, briefly heat the olive oil, add the scallions, and saute' them for 1 minute. Add the garlic, and saute' the vegetables for 30 seconds. Then add the reserved chopped chard, salt, red pepper flakes and ground pepper, and saute' the vegetables for 5 minutes or until the chard is just cooked and reduced in volume. Place the fillets on a work surface. Spread each fillet with one-quarter of the cooked vegetable mixture. Roll up the fillets, starting with the narrowest end. Then wrap one reserved chard leaf around each roll.
Spray a baking dish with the veg. oil spray. Place the fish rolls in the dish, and spray fish with the veg. oil. Place the baking dish in the hot oven, and bake the fish rolls for 15 mins. (about 5 mins. longer if the fillets are thicker than small flounder). Enjoy! -Diana