Aromatic Baked Flounder over Capellini

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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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