INGREDIENTS
1 1/2 lbs. flounder fillets
12 large shrimp peeled and deveined
1 cup white wine
Juice of one lemon
3/4 tsp. paprika
Olive oil
1 clove garlic, minced
2 plum tomatoes, peeled, seeded and cut into strips
1 bag spinach
Salt and pepper to taste
4 pieces soft flatbread
DIRECTIONS
Preheat oven to medium-high broil.
Grill the flatbread until lightly charred.
Cut into wide strips and set aside.
Lightly oil a baking dish.
Place fillets and shrimp in baking dish and season with the wine, paprika, salt and pepper and cook until golden brown.
In a separate pan, sauté spinach with garlic and tomato strips in olive oil.
Place bread strips in a crisscross pattern and top with the spinach and flounder and garnish with the shrimp.
Serves 4.
