2 pints cherry tomatoes, halved
4 shallots, minced
2 tsp minced fresh garlic
2 tbsp sherry wine vinegar
1/4 cup tomato paste
2 tsp salt
1 lb skinless salmon filet, chopped
2 egg whites
1 tbsp each chopped parsley, chives, tarragon, thyme
6 flounder fillets (4 oz each), halved lengthwise

Heat oven to 425° F.

In a 9 x 13 baking dish, combine tomatoes, shallots, garlic, vinegar, tomato paste and salt. Roast 10 minutes. Reduce oven temperature to 400° F.

Puree salmon, egg whites and herbs; season with salt and pepper. Spread mixture onto flounder; roll and secure with picks. Bake on top of tomatoes 20 minutes more.

Serves 6. SERVING SIZE: 1 flounder spiral PER SERVING: 196 Calories, 29 g Protein, 5 g Fat, 8 g Carbohydrate, 594 mg Sodium, 72 mg Cholesterol, 2 g Dietary Fiber

WW Points: 4.