Papillote Recipe

Inspired by Vivian

Time30m

Serves4

NC flounder, Roma tomato, kalamata olive, daily veg, white wine - lemon butter

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Ingredients

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Main Ingredients

4 pieces NC flounder fillets

2 cups Roma tomatoes, diced

1 cup Kalamata olives, pitted and sliced

2 cups Daily seasonal vegetables (e.g., zucchini, bell peppers, asparagus)

1 cup White wine

4 tablespoons Unsalted butter, melted

2 tablespoons ReaLemon lemon juice

1 teaspoon Celtic sea salt

to taste black pepper

2 tablespoons Fresh parsley, chopped (for garnish)

Method

Cooking Instructions

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.

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.

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.

Seal the Papillote

Fold the parchment paper over the fish and vegetables, then crimp the edges to seal tightly, creating a packet.

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.

Serve

Carefully open the packets (watch for steam) and garnish with chopped fresh parsley before serving.