Flounder Roulade with Pomegranate Sauce

• 3 qt. STOVE TOP Chicken Flavored Stuffing Mix, Flex Prep, prepared as directed on package
• 24 each flounder fillets (4 oz. each)
• 1/3 cup olive oil, divided
• 1 cup shallots, chopped
• 1 cup dry white wine
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 qt. pomegranate juice
• 1 cup pomegranate arils

1. Spoon about 1/2 cup of the prepared stuffing onto each fillet.
2. Loosely roll up fillet to enclose stuffing, starting at one of the short ends.
3. Place fillets, seam-sides down, in full hotel pan (or in half hotel pan for trial recipe) sprayed with cooking spray.
4. Brush with 1/4 cup of the oil (or with 1 Tbsp.
5. of the oil for trial recipe).
6. Bake in 350 degrees F-convection oven 15 min.
7. or until fish flakes easily with fork.
8. Meanwhile, saute shallots in remaining 4 tsp.
9. oil (or in remaining 1 tsp.
10. oil for trial recipe)in large skillet (or in medium skillet for trial recipe) on medium heat until tender and golden brown.
11. Deglaze pan with wine.
12. Add pomegranate juice, salt and pepper.
13. Reduce heat to medium-low; simmer 20 min.
14. or until sauce is reduced by half (to about 3 cups for full recipe or to about 3/4 cup for trial recipe).
15. For each serving: Place 1 fillet on serving plate; top with 2 Tbsp.
16. of the pomegranate sauce and 1 Tbsp.
17. of the pomegranate arils.

stove, flounder, olive oil, shallots, white wine, salt, pepper, pomegranate juice, pomegranate arils

Taken from www.kraftrecipes.com/recipes/flounder-roulade-pomegranate-sauce-98328.aspx (may not work)