• Pre heat oven to 425 degrees
• In saute pan heat 2 tablespoons olive oil, saute shallots 2 minutes, add garlic, saute for 1 minute.
• Transfer mixture to food processor, add 1 1/2 cups tomatoes, 1 cup spinach, red pepper flakes, oregano, and 3/4 teaspoon kosher salt. Pulse until just combined. Put mixture into bowl and add panko crumbs. Mix well.
• Set fillets on a flat surface, lay 3 spinach leaves on fish, starting with thinner side, add scant 1/4 cup of stuffing and roll, jelly roll style. Secure with toothpick or skewer. (*if using a thicker fillet, cover with plastic wrap and flatten gently with a mallet until even and rolleable).
• Arrange fish on baking dish, drizzle with remaining olive oil and season with herbed salt. Add remaining tomatoes and wine to dish. Bake 15 to 18 minutes.
• Plate fish when done, garnish with tomatoes and drizzle with wine before serving. Great with baked stuffed mushrooms as a side!
• This recipes serves 6 people. Enjoy!

     * We sell an Italian herbed sea salt, Sale Alle Erbe here at the store.           It's great with everything!