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Ingredients

• 1 1/2 tablespoons olive oil, divided
• 1 tablespoon chopped shallots
• 1 teaspoon minced fresh garlic
• 1 cup cherry tomatoes, quartered and divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon Old Bay seasoning
• 1/2 cup panko (Japanese breadcrumbs)
• 6 (6-ounce) skinless flounder fillets
• Cooking spray
• 1 1/2 cups dry white wine
• 1 (10-ounce) package fresh spinach

Description

Ask Your Fishmonger To Remove The Skin From The Flounder Fillets. Another Time-saver: Stuff And Roll The Fillets A Day In Advance. Cover And Refrigerate Until You're Ready To Cook Them.

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