INGREDIENTS
4 flounder fillets
8 tsp. refrigerated basil pesto
1/4 tsp. salt
1/4 cup dry white wine
4 plum tomatoes
1/4 cup loosely packed fresh parsley leaves
DIRECTIONS
Preheat oven to 400-degrees.
Place fillets, skinned side down, on work surface.
Spread 2 tsp. pesto on each fillet and sprinkle with salt.
Starting at narrow end of each fillet, roll up jelly-roll fashion.
Place roll-ups, seam side down, in 8x8-inch glass baking dish.
Pour wine over fillets and top with tomatoes.
Cover dish and bake 20 minutes or until fish flakes easily when tested with a fork.
Sprinkle with parsley to serve.
