Flounder with Walnut Pesto

The flavorful pesto, made with peppery arugula and sun-dried tomatoes, serves as a stuffing for the flounder and a sauce for angel hair pasta.

Flounder with Walnut Pesto
Servings: 4 Prep 15 mins Bake 450°F 20 mins


  • 2/3 cup toasted walnuts
  • 1 cup packed arugula
  • 1 cup packed parsley
  • 6 sun-dried tomatoes, packed in oil
  • 2 cloves garlic, peeled
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese
Fish and pasta:
  • 4 flounder fillets (about 5 ounces each)
  • 1/8 teaspoon black pepper
  • 1 lemon, sliced
  • 1/2 pound angel hair pasta

Make It

1. Heat oven to 450 degrees F. Coat a baking dish with nonstick cooking spray.


2. Into the bowl of a food processor, combine 1/2 cup of the walnuts, arugula, parsley, sun-dried tomatoes, garlic and salt. Pulse until coarsely chopped. With machine running, gradually drizzle in the olive oil and process until smooth. Stir in the cheese. Separate 3/4 cup of the pesto for this recipe. Reserve the rest for another use.


3. Place fillets flat on a work surface. Spoon 1 tablespoon of pesto over each fillet. Fold in half and place into the prepared baking dish. Season the fillets with the salt and pepper and place a few lemon slices over the top of each. Bake at 450 degrees F for 20 minutes, or until fish is cooked through and flakes easily with a fork.

4. While the fish is baking, cook pasta following package directions. Drain pasta, reserving 1 cup of the cooking water.

5. Toss pasta with remaining 1/2 cup pesto. Gradually stir in the pasta water until all the pasta is evenly coated.

6. Serve pasta immediately, topped with flounder. Garnish with remaining nuts.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 473, Fat, total (g): 21, sat. fat (g): 4, carb. (g): 34, fiber (g): 2, pro. (g): 38, sodium (mg): 653, Percent Daily Values are based on a 2,000 calorie diet.