Baked Flounder with Tomato-Fennel Sauce

I was a little nervous about "rolling" flounder fillets -- I felt as if I were taking away from the fish, somehow. But, there are actually many recipes for "flounder rolls," often stuffed with aspargus, mushrooms, or a minced meat. This simple recipe uses breadcrumbs and parmesan cheese. Enjoy!

8/10 Addendum: Make extra sauce while tomato season is here! I just paired it with chickpeas and parmesan -- really yummy!

Ingredients:
4 flounder fillets
4 tomatoes, diced, or 1 14 oz. of diced tomatoes
1 bulb of fennel
1 medium onion
1 clove of garlic
2 tablespoons of capers
1/2 cup of bread crumbs
1/4 cup of dry, white wine (I used a Pinot Grigio)
parmesan cheese to taste

Prepare the fennel by removing the bulb from the stalks and leaves and cutting in lengthwise. Remove the hard core and dice the fennel finely. Dice the onion, as well, and sautee them together with olive oil until translucent. You should have about equal proportions of both. Add the wine and tomatoes, and cook the sauce. Add the capers, and salt and pepper to taste. Pour the sauce into your baking dish when it is done. Then, prepare the fish by dredging them in either olive oil or melted butter. I actually recommend the butter because it bakes so well with the breadcrumbs and tastes pretty heavenly : ). Then, dredge the fillets in the breadcrumbs and begin rolling them. Place them in your baking dish and bake at 425 for 20 minutes.