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Aromatic Baked Flounder over Capellini

Aromatic Baked Flounder over Capellini

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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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