Wednesday, April 11, 2012

Italian Baked Crusted Flounder with Rigatoni in Wine Sauce Pasta

Baked with Italian flavored breadcrumbs,
herbs and in a wine sauce

1 lb flounder (or other white fish) fresh or frozen thawed
Italian flavored bread crumbs
white wine (Chablis preferred)
1 tablespoon each fresh parsley, basil, chopped
1/4 teaspoon cayenne pepper, black pepper, salt
grating cheese
olive oil
1 pound of rigatoni pasta

Boil pasta in salt water till al dente around 11 to 12 minutes. Set aside tossed with 2 tablespoons of olive oil.
Preheat to 350 degree hot oven.
In a large oil sprayed pie plate lay the flounder pieces single into the plate.  Sprinkle each piece heavily with breadcrumbs. Add the herbs and spices evenly on each piece on top. Sprinkle with grating cheese. Drizzle olive oil over each piece on the top. Pour at least 1/4 cup of white wine around the bottom and sides of the fish. Bake until the top of the breadcrumbs look crispy around 30 minutes.
Pour the sauce this makes into the pasta bowl and toss with more fresh parsley and grating cheese. Spoon the pasta on a plate, fish on top and serve.

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