Flounder rolls with spinach

Ingredients:

Filling

• 8 flounder fillets, 90-100 g each.
• 1 package (220 g) frozen spinach artichoke dip, thawed
• 1 lemon, half cut into slices, squeeze the juice out of half

Ratatouille with artichokes

• 3 tbsp. l. olive oil
• 1 small eggplant, cut into 2.5cm cubes.
• 1 bag (450g) frozen stir-fry vegetables, thawed (bell peppers, broccoli and carrots)
• 1 package (250 g) frozen artichoke hearts, thawed
• 1 tbsp. minced garlic
• 0.5 tsp red pepper flakes
• 1 can (400 g) of canned chopped tomatoes
• 1/4 cup chopped fresh basil

Preparation:

1. Preheat oven to 350°F (175°C) and spray the bottom of a 9x9 inch (22x22cm) pan with cooking spray.
2. Place the fillets on a clean work surface. Spread about 2 tablespoons of the artichoke and spinach dip evenly over each fillet, spreading it lengthwise. Roll each fillet into a log and place seam-side down in the prepared baking dish. Place lemon wedges in the center of the rolls between each roll and drizzle with lemon juice. Season generously with salt and pepper.
3. Bake until the fish is opaque, 20-25 minutes. Serve with artichoke ratatouille.
   
   Ratatouille with artichokes:
   
   Heat oil in a heavy skillet over medium heat. Add eggplant, mixed vegetables, artichokes, garlic, red pepper flakes, and season with salt and pepper. Cook until the vegetables are almost cooked through, about 5 minutes.
4. Add the diced tomatoes, cover, and simmer until the eggplant is tender and the ratatouille has thickened slightly, 15-20 minutes. Stir in the basil just before serving. Taste and adjust the seasoning if needed.