Flounder En Papillote
05
Aug
Aug
½ red onion, thinly sliced
1 zucchini, julienned
1 large carrot, julienned
1 clove garlic, crushed
2 tbsp extra-virgin olive oil, divided
kosher salt and freshly ground black pepper
4 (4-ounce) flounder fillets
1 lemon, thinly sliced, seeds removed
¼ cup white wine
1
Preheat oven to 375 degrees F.
2
In a bowl, mix together the onion, zucchini, carrot and garlic.
3
Add half the oil and toss to combine seasoning with salt and pepper to taste. Put each fish fillet in a piece of parchment paper as directed above. Sprinkle with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly.
4
Top the vegetables with 2 lemon slices, remaining oil and 1 tablespoon white wine, layering in order. Fold the parchment paper as directed.
5
Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 Minutes, depending on the thickness of the fish.
6
To serve, cut open the packets and serve directly in the parchment on a plate so you don't lose the juices.
Ingredients
½ red onion, thinly sliced
1 zucchini, julienned
1 large carrot, julienned
1 clove garlic, crushed
2 tbsp extra-virgin olive oil, divided
kosher salt and freshly ground black pepper
4 (4-ounce) flounder fillets
1 lemon, thinly sliced, seeds removed
¼ cup white wine