Recipe of Perfect Italian Flounder Pasta with herbed cherry tomato sauce
Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Quick Italian Flounder Pasta with herbed cherry tomato sauce. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Italian Flounder Pasta with herbed cherry tomato sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Italian Flounder Pasta with herbed cherry tomato sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Italian Flounder Pasta with herbed cherry tomato sauce is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Italian Flounder Pasta with herbed cherry tomato sauce estimated approx 40 minutes.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Italian Flounder Pasta with herbed cherry tomato sauce using 16 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Italian Flounder Pasta with herbed cherry tomato sauce:
- 1.5 lbs flounder filets (about 4-5 filets)
- 3 tbsp extra Virginia olive oil divided
- 1 cup thinly sliced onion
- 1.5 cups cherry or grape tomatoes
- 3 garlic cloves minced
- 0.5 cup celery finely chopped
- 2 tbsp capers rinsed
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 8-10 dashes hot sauce (I use Old Bay hot sauce)
- 1-2 tsp ground fennel seed
- 2 tbsp dry white wine
- 2 tbsp water
- 5-6 basil leaves sliced into ribbons
- 2-3 tbsp shredded parmesan cheese
- 8-12 oz angel hair pasta cooked
Instructions to make Italian Flounder Pasta with herbed cherry tomato sauce
- Preheat oven to 425°F
- Coat a heavy duty skillet and a large casserole dish with cooking spray
- To the skillet add 1 tbsp of olive oil. Add the garlic, onion, and celery and cook on medium- high heat for about 4 minutes, but not hot enough or long enough to brown them.
- Add in the cherry tomatoes, capers, Italian seasoning, 1 tsp ground fennel, salt, pepper, hot sauce, wine, and water. Bring to a simmer, reduce heat, cover tightly and continue to simmer for about 5 minutes until vegetables are tender
- Rub both sides of fish with with the remaining olive oil, ground fennel, and salt and pepper. Place them in the bottom of the casserole dish. When the vegetables are done, top the fish with the mixture and bake for 25-30 minutes, or until the center of the fish is opaque.
- Once baked, take out of the oven and add in parmesan cheese and basil. Stir. The fish will likely break up into chunks, I like it better this way instead of trying to keep them whole. Stirring should also cause the tomatoes to breakdown a bit, this will create that delicious herby tomato sauce. At this point I like to just toss in the angel hair, but it can also just be served on top of the noodles. Enjoy!
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