Preparation time Preparation time 40'
Number of portions Number of portions 2
Fish Fish Flounder
Dish category Dish category Dinner


  1. 2 Europaean flounders
  2. 300 g of tagliatelle
  3. clarified butter for frying
  4. 2 slices of Serrano ham
  5. 50 g of pine nuts
  6. 50 g of freshly grated Parmesan
  7. 3 cloves of peeled garlic
  8. a large handful of basil leaves
  9. about 150 ml of extra virgin olive oil
  10. salt and freshly ground black pepper for taste

Flounder pasta with pesto

Makaron z flądrą i pesto


Cut fillets from the flounder - each flounder has four fillets. Season with salt and pepper on both sides.

Prepare the pesto. Put previously roasted pine nuts, Parmesan cheese, and garlic into a blender. Blend it with a blender so that the pine nuts can still be felt when eating. Add basil leaves and olive oil, season with salt and pepper, and blend until smooth. Add a bit of warm water if necessary. Set aside.

Place the ham slices on a baking tray covered with a baking sheet. Place in an oven pre-heated to 190 degrees and then bake until they become golden brown and crispy. Take the slices out of the oven and set them aside.

Cook pasta in salted boiling water until it is cooked al dente. Drain and mix with green pesto. At the end of cooking the pasta, in a frying pan heat the clarified butter and fry the flounder fillets on both sides briefly, for about 2 minutes on each side.

Place on plates servings of pasta with pesto and fried flounder fillets. Crumble the slices of Serrano ham on top. Serve the dish immediately.


Recipe by Anna Kosternak - Kaczmarek, check out my blog "Czosnek w pomidorach".

See also


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