How to cook Flounder Fillets En Papillote
- 2 flounder or any flatfish fillets (about 8 ounces each), cut in half lengthwise
- 1 tablespoon olive oil
- 1 cup julienne carrots
- 1 cup julienne snow peas
- 3 scallions, cut in 2-inch pieces
- 2 tablespoons lemon juice
- 1/2 teaspoon ground pepper
- 1/2 cup crumbled blue cheese
- In heavy skillet, heat oil over medium-high heat until hot. Add carrots, snow peas and scallions; saute until crisp-tender. Stir in lemon juice and pepper. Remove from heat; set aside.
- Cut 2 (13 x 13-inch) pieces of parchment paper; trim each into heart shape. Arrange half of vegetable mixture on half of each parchment heart. Top with 1 fillet and 2 tablespoons cheese.
- Fold over other half of each parchment heart starting with rounded edge; pleat and crimp edges together to seal. Twist ends tightly to seal.
- Place on large baking sheet. Bake at 350°F 15 to 20 minutes or until parchment is puffed and lightly browned.
- Place on individual serving plates; cut open.
- Serve the Flounder Fillets En Papillote immediately.
You can use aluminium foil if parchment paper is not available.
The Flounder Fillets En Papillote is a very affordable dish. Great tasting food is easy to cook and is also healthy.
is a French cooking technique that steams food by enclosing it in parchment paper and heating it in a conventional oven. The method is most often used to prepare vegetables, fish, shellfish or boneless chicken breast. Liquid is often added to the package to flavor the food and create the steam.
This recipe for Flounder Fillets En Papillote serves/makes: 2 servings
The Flounder Fillets En Papillote recipe and the pictures are adopted from The Fish Traditions: Member Recipes.
Main Ingredient: Flounder/Plaice
Preparation Method: Baked