Flounder are known for their firm texture and delicate sweet flavor. Founder is lean fish, so it is not suitable for stir-frying or grilling and can dry out if overcooked. Capellini, also called angel hair, is a perfect complement for flounder; it’s a very thin pasta that cooks quickly.
- Cook Time
- Prep Time
- 1 onion, halved lengthwise and thinly sliced
- 2 shallots, thinly sliced
- 1 leek, halved lengthwise, rinsed, dried, and thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon dried thyme or 1 ½ teaspoons fresh
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 4 flounder filets, about 1 ½ pounds
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, undrained
- 2 tablespoons orange zest
- ½ pound capellini
1. Preheat oven to 425°F.
2. Place onions, shallots, and leeks in an 11- x 14-inch baking dish. Toss together with olive oil, thyme, salt, and pepper. Lay flounder on top of vegetables.
3. In a small bowl, mix garlic, tomatoes, and orange zest, and pour over flounder.
4. Bake for 15 minutes.
5. Prepare capellini according to package instructions.
6. Place on a serving platter.
7. Serve flounder over the bed of capellini.
Source: Quick & Kosher Meals in Minutes
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