Broiled flounder with sautéed escarole and shell pasta

Total Time
40 min
15 min
25 min
Delicious and light, the pasta plays tasty backup singer to the flavorful headliner—flounder given an irresistibly crusty coating. Why purchase bread crumbs when you can make superior crumbs at home with very little effort? Save up leftover bread heels and slices. Let the bread dry out thoroughly, then break it into chunks and process in the food processor. Transfer the crumbs to a covered container and store in the freezer. If you prefer your bread crumbs white, cut the crusts from the bread before you let it dry out.


Uncooked pasta

4 oz, baby shells or ditalini


1 pound(s), 1 bunch, trimmed, cut crosswise in half, and rinsed (do not shake dry)


1 medium, finely chopped


1 clove(s), minced

Reduced sodium chicken broth


Uncooked anchovies

oz, or 1 flat, drained and minced

Uncooked sole fillet

1 pound(s), 2 (1/2-pound)

Table salt


Black pepper

tsp, freshly ground, or to taste

Dried plain breadcrumbs

2 Tbsp, plain

Olive oil

½ tsp


  1. Cook the pasta according to package directions, omitting the salt, if desired. Drain and set aside.
  2. Place the escarole in a large Dutch oven. Cook, covered, over medium-high heat until wilted about 4 minutes; drain. Wipe the pot dry. Spray the pot with nonstick spray and set over medium heat. Add the carrot and garlic; cook until carrot is bright orange and garlic is golden, about 2 minutes. Add the escarole, broth, and anchovy to the Dutch oven; simmer, covered, until the flavors blend, 4–5 minutes. Stir in the pasta.
  3. Meanwhile, line a broiler pan with heavy-duty foil and spray with nonstick spray; preheat the boiler. Place the fish fillets in the broiler pan in one layer. Sprinkle the fish with the salt and season with pepper. Mix the bread crumbs and the oil in a cup until the crumbs are evenly moistened; sprinkle over the fillets. Lightly spray the crumb topping with nonstick spray. Broil the fish 5 inches from the heat until just opaque in the center and the crumbs are deep golden, about 4 minutes. Serve with the escarole and pasta mixture. Yields 1 fish fillet and 11/2 cups escarole-pasta mixture per serving.