Linguado recheado com tomate, pimentão vermelho assado e azeitonas

Ingredientes

• 1 tablespoon extra virgin olive oil
• 1 large or 2 small shallots, (diced)
• 3/4 cup grape tomatoes, (quartered)
• 1/2 cup roasted red peppers, (chopped)
• 1/4 cup pitted Castelvetrano olives, (roughly chopped)
• 1 tablespoon chopped fresh dill, (plus extra for serving)
• Kosher salt
• Freshly ground black pepper
• 4 flounder fillets ((about 1 1/2 pounds))
• 1/4 cup chicken stock
• 1/4 cup white wine
• 2 cloves garlic, (minced)
• Saffron threads

Modo de preparo

1. 1

   Get ready. Arrange a rack in the middle of the oven and preheat to 375°F.

2. 2

   Make the filling. Heat the olive oil in a skillet over medium-high heat. Add the shallots, tomatoes, and roasted red peppers. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to burst and the shallots have softened. Take the pan off the heat and stir in the olives and fresh dill. Season to taste with salt and black pepper.

3. 3

   Stuff the fish. Lay the flounder fillets on a clean work surface. Season both sides of the fish with salt and pepper. Spoon 3 to 4 tablespoons of filling on top of each filet. There will be extra stuffing leftover. Working with one filet at a time, roll the fish around the filling and place it seam-side-down in a 9x9-inch or 11x7-inch baking dish.

4. 4

   Bake the fish. Add the chicken stock, white wine, garlic, and saffron to the pan. Bake for 15 to 20 minutes or until the fish is flaky and cooked through.

5. 5

   Finish and serve. Serve the stuffed flounder with the extra filling, spoon the pan sauce over the fish, and garnish with more chopped fresh dill.