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light mayonnaise Parmesan cheese lemon zest lemon juice water anchovy paste garlic flounder fillets kosher salt freshly ground black pepper thin linguine mixed cherry tomatoes pesto sauce parsley
Viewed: 30 - Published at: 6 years agoIngredients
- 2 1/2 tbsp. light mayonnaise
- 1 tbsp. grated Parmesan cheese
- 1/2 tsp. grated lemon zest
- 1 tbsp. lemon juice
- 1 tbsp. water
- 1/2 tsp. anchovy paste
- 1 small garlic clove
- 4 skinless flounder fillets
- 1/2 tsp. kosher salt
- 1/2 tsp. Freshly ground black pepper
- 1/2 lb. dried thin linguine
- 1 pt. mixed cherry tomatoes
- 13 c. prepared pesto sauce
- 2 tbsp. chopped parsley
Method
- Bring a large pot of lightly salted water to boil over high heat.
- Meanwhile, in a small bowl, whisk mayonnaise, Parmesan, lemon zest and juice, water, anchovy paste, and garlic until blended.
- Set aside.
- Position oven rack 4 inches from broiler element and heat to high.
- Spray a broiler-pan rack with nonstick cooking spray.
- Season both sides of flounder with salt and pepper.
- Place fillet halves skinned side up on a work surface.
- Starting at the narrow end, roll up a fillet; transfer it to prepared broiler pan, seam side down.
- Roll up remaining fillet halves and arrange on broiler pan.
- Add linguine to the boiling water and cook according to package directions until al dente, about 7 minutes.
- While pasta is cooking, broil flounder 6 minutes or until tops are lightly browned; remove from broiler.
- Spread tops of flounder rolls with mayonnaise mixture; broil until topping is golden brown and bubbling, 1 1/2 to 2 minutes longer.
- Drain pasta, reserving 1/2 cup of the pasta cooking water.
- Return pasta to pot; stir in tomatoes and pesto sauce until evenly coated, adding some of the cooking water to thin sauce if necessary.
- Divide pasta onto 4 plates and top each with 2 flounder rolls.
- Sprinkle with parsley.
