Broiled flounder with sautéed escarole and shell 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 medium clove(s), minced
Reduced-sodium chicken broth
Uncooked European anchovies
⅛ oz, or 1 flat, drained and minced
Uncooked flounder fillet(s)
1 pound(s), 2 (1/2-pound)
⅛ tsp, freshly ground, or to taste
Dried plain breadcrumbs
2 Tbsp, plain
- Cook the pasta according to package directions, omitting the salt, if desired. Drain and set aside.
- 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.
- 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.