1. Preheat oven to 350 degrees F.
2. Heat a large cast iron frying pan with 2 tbs. olive oil.
3. Add the chopped parsley, chopped garlic and celery and toss for minute.
4. Add the capers and caper juice and toss.
5. Add the breadcrumbs, lemon juice and cheese and give a good drizzle of olive oil and toss.
6. Remove from the heat.
7. Place the flounder flat on a plate and line the flounder with a thin layer of the breadcrumb mixture.
8. Roll and carefully seal with a toothpick. Be gentle since the flounder will rip apart.
9. Place on a rack in a baking pan, if you do not have a pan with a rack, that’s ok, just drizzle a little olive oil in the pan and place the flounder rolls in a baking pan.
10. Sprinkle the flounder with paprika and dried oregano. You may dust the tops of the flounder with a little of the extra breadcrumbs and a drizzle of olive oil.
11. Bake 20-25 minutes or until the fish flakes easily with a fork.

For the Sautéed Spinach:

1. Heat a large cast iron frying pan with 2 tbs. olive oil.
2. Add the walnut pieces, sprinkle with sea salt and toss for a minute.
3. Remove the walnuts from the pan and set aside.
4. Add another 2 tbs. of olive oil and the chopped garlic. Toss for a minute or two until the garlic becomes fragrant, Do Not burn the garlic.
5. Add the spinach, a sprinkle of sea salt and a ¼ tsp. red pepper flakes and toss until the spinach is gently wilted, Do Not over cook.
6. Add in the walnut pieces and toss and remove from the heat with a slotted spoon to drain any excess moisture.