If you're trying to incorporate more fish into family meals, here's a fast way to do so. Rolling up the flounder fillets makes them thicker and easier to cook.

Tip: Sautéed spinach would go nicely with these.

BAKED FLOUNDER WITH PESTO
Makes 4 servings

1/3 cup mayonnaise
1 tablespoon homemade pesto (see recipe below) or store-bought pesto
Four 5 to 6-ounce flounder fillets
Salt and freshly ground black pepper to taste

1) Position a rack in the top third of the oven and preheat the oven to 400 degrees F. Lightly oil an 11 ½ x 8-inch baking dish.

2) Mix the mayonnaise and pesto in a small bowl. Season the flounder with salt and pepper. Starting at the small end, roll up each flounder fillet into a thick cylinder. Place in the baking dish. Slather the mayonnaise mixture on top of each fillet.

3) Bake until the mayonnaise mixture is tinged with golden brown and the fish looks opaque when pierced in the center with the tip of a knife, about 15 minutes.

PESTO
Makes about 1.5 cups

4 garlic cloves, peeled
2 cups packed fresh basil leaves
1 cup freshly grated Parmesan cheese
½ cup packed fresh parsley leaves, preferably Italian flat-leaf parsley
1/3 cup walnuts, toasted
½ cup extra-virgin olive oil, plus more for freezing
Salt and freshly ground black pepper to taste

1) With the food processor running, drop the garlic through the feed tube to chop in finely. Add the basil, Parmesan, parsley, and walnuts. With the machine running, gradually add the oil to make a thick, smooth paste. Season to taste with salt and pepper.

2) Transfer to an airtight container. Cover the surface of the pesto with a thin layer of oil. (The pesto will keep refrigerated, covered with the oil in an airtight container, for up to 2 weeks. For longer storage, transfer ½-cup portions of the pesto to small self-sealing freezer bags and freeze for up to 2 months. Thaw the pesto at room temperature before using.)