FLOUNDER IN PARCHMENT WITH ASPARAGUS AND SHIITAKES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Flounder in Parchment with Asparagus and Shiitakes image

Steaming fish in a parchment packet in the oven, cooking en papillote as the French call it, yields deeply flavorful results and is a messproof way to cook fillets.

Provided by @MakeItYours

Number Of Ingredients 7

2 skinless flounder or sole fillets (each 5 to 6 ounces and about 1/2 inch thick)
Kosher salt and freshly ground pepper
2 ounces shiitake mushrooms, stemmed and thinly sliced (3/4 cup)
6 ounces thin asparagus, trimmed, lower halves peeled (if using thicker asparagus, halve lengthwise)
1/2 small red onion, thinly sliced (1/2 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons unsalted butter, cut into small cubes

Steps:

  • Preheat oven to 450 degrees. Fold two 13-by-19-inch sheets of parchment in half from short ends to create a crease in each; unfold. Place each fillet to one side of a sheet, abutting crease; generously season with salt and pepper. Scatter mushrooms, asparagus, and onion evenly around fillets. Drizzle each fillet with 2 tablespoons wine. Scatter butter evenly over fish and vegetables; season with salt and pepper.
  • Fold each sheet over fish and vegetables. Starting on one side, roll bottom side of parchment up and over top side to seal; continue working around until pouch is sealed in a half-moon shape. Transfer both pouches to a rimmed baking sheet.
  • Steam-roast until parchment puffs and darkens slightly and fish is just cooked through, 10 to 12 minutes. Carefully rip open pouches (scalding steam will be released) and serve.

There are no comments yet!