Easy Fish en Papillote Recipe

"Just add a salad and your dinner is complete! I typically use flounder, but this works wonderfully with sea bass, salmon, sole, or trout. When using frozen flounder fillets that are really thin, I stack two for each serving, which is about 1/2 inch total per serving. Feel free to use other veggies and mushrooms - so long as they are sliced thinly, since the fish doesn't take long to cook."

Original is 2 servings

Metric US

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Ingredients

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12 ounces skinless flounder fillets (2 fillets, each 5 to 6 ounces and about 1/2 inch thick)
2 ounces shiitake mushrooms, stemmed and thinly sliced (3/4 cup)
6 ounces thin asparagus, trimmed (if using thicker asparagus, halve lengthwise)

2 ounces red onion, thinly sliced (1/2 small onion - or 1/2 cup)
2 tablespoons dry white wine
2 tablespoons unsalted butter, cut into 8 cubes

Nutritional

Serving Size: 1 (372.3 g)
Calories 305.9
Total Fat - 6.7 g
Saturated Fat - 2.2 g
Cholesterol - 111.4 mg
Sodium - 9135.2 mg
Total Carbohydrate - 13.7 g
Dietary Fiber - 2.1 g
Sugars - 3.1 g
Protein - 45.9 g
Calcium - 72 mg
Iron - 3 mg
Vitamin C - 3.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 450 F. Place rack in center of oven. Line a rimmed baking sheet with foil. Cut two sheets of parchment paper, about 13x19 inches. Fold in half on the long side to create a crease.

Step 2

Open the parchment paper flat and lay a fish fillet just shy of the crease on the bottom side of the paper. (This will allow you to fold the top half over the bottom when it's time to roll up). Repeat with the other sheet & fillet.

Step 3

If using two fillets per serving (for very thin fillets), stack one on top of the other. Season the fish with kosher salt and freshly ground black pepper. Layer half the onions over each. Top with asparagus. Scatter mushrooms over each stack. Drizzle each with 1 tablespoon of the wine. Dot the top of each stack with four cubes of butter. Season with salt and pepper.

Step 4

Fold the top half of the paper over the stack. Starting in the center, fold the paper closed, then work your way to the end of one side. Twist the very end closed. Repeat with the other side. You'll end up with a semi-circular pouch.

Step 5

Carefully transfer the packet to the prepared baking sheet. Repeat with the other pouch. Place the baking sheet in the pre-heated oven.

Step 6

Roast until the parchment is puffed up and starts to darken slightly. About 12-15 minutes. To serve, place each pouch on its own dinner plate. Carefully, use a scissors to cut the top of the packet lengthwise. Hot steam will be released! Serve.