Papillote Recipe
NC flounder, Roma tomato, kalamata olive, daily veg, white wine - lemon butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Papillote
Preheat your oven to 400°F (200°C). Cut four large pieces of parchment paper or aluminum foil, about 12x12 inches each.
- 2
Layer the Ingredients
Place a flounder fillet in the center of each piece of parchment paper. Top each fillet with an equal portion of diced Roma tomatoes, sliced Kalamata olives, and seasonal vegetables.
- 3
Season and Add Liquids
In a small bowl, mix together the melted butter, white wine, lemon juice, salt, and black pepper. Drizzle this mixture evenly over each fillet and its toppings.
- 4
Seal the Papillote
Fold the parchment paper over the fish and vegetables, then crimp the edges to seal tightly, creating a packet.
- 5
Bake
Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- 6
Serve
Carefully open the packets (watch for steam) and garnish with chopped fresh parsley before serving.
