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Baked Flounder Italian Style with Fresh Cherry Tomato Herb Sauce

1 ½ lb flounder fillets about 4 fillets

3 Tablespoons extra virgin olive oil - divided

1 cup thinly sliced onion

3 garlic cloves minded

½ cup thinly sliced celery

1 ½ cup cherry or grape tomatoes halved

2 Tablespoons capers rinsed in cold water

1 Tablespoon Italian seasoning

¼ teaspoon kosher salt

¼ teaspoon black pepper

8 drops hot sauce

2 Tablespoons dry white wine

¼ cup water

5 fresh basil leaves cut into ribbons

8 ounces angel hair pasta cooked al dente

2 Tablespoons parmesan cheese divided

Cooking spray


Preheat oven to 425 degrees F.

Coat a heavy duty skillet with cooking spray plus large glass casserole ** see notes

Add 1 Tablespoon olive oil and hear over medium-high heat. Add onion, garlic, and celery and cook for about 4 minutes. Add tomatoes, capers, Italian seasoning, salt, black pepper, hot sauce, wine, and water. Bring to a simmer, reduce heat, cover tightly, and continue to simmer for about 5 minutes, or until vegetables are tender.

Rub fish, on both sides, with the rest of the olive oil. Lightly salt and pepper both sides.

Pour the vegetables into the glass casserole making a place in the center for the flounder fillets. Spoon some of the sauce over the fish.

Bake uncovered for 25-30 minutes, or until fish is opaque in the center.

Remove fish to a serving platter. Arrange the pasta around the fish Sprinkle the pasta with parmesan cheese. Sprinkle the basil ribbons on top of the pasta and flounder.

Serve immediately with additional parmesan cheese if desired.

**Note: This can be made in a large skillet. Once the vegetables are done, place the fish in the middle of the skillet and spoon some sauce over the fillets. Bake for 20-25 minutes. May take the lesser time since the skillet is already hot.

Total time: 55 min Servings: 4


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