Best Flounder In Parchment With Asparagus And Shiitakes Recipes

Easy Flounder & Asparagus Packets image

Provided by Rachel Singer

Categories dinner

Time 30m

Number Of Ingredients 9

1 lb flounder (I used five thin fillets)
1 lb fresh asparagus, woody ends trimmed
1/4 cup butter, melted
1 small lemon
4 cloves garlic, minced
Black pepper, to taste
1 tsp parsley
1 tsp smoked paprika
1/2 cup shredded Parmesan

Steps:

Thaw the flounder, if using frozen, and preheat oven to 400 degrees. Combine the melted butter, juice from half of the lemon, minced garlic, pepper, parsley, and smoked paprika in a small bowl.
Cut one large piece of foil for each fillet, leaving enough room to fold over both fish and asparagus. Divide asparagus and fish fillets evenly, then place one fillet and a few spears of asparagus side-by-side in the center of each piece of foil.
Spoon the seasoned garlic butter mixture evenly over the flounder & asparagus.
Fold the foil over each packet and seal it tightly across the top, so that none of the butter leaks out.
Place packets on a rimmed baking sheet and bake at 400 degrees for 15 minutes, or until fish is cooked through and flakes evenly with a fork, then open foil and sprinkle Parmesan evenly across the fish and asparagus.
Return to oven and broil on high with the foil open for 2 minutes to melt the cheese on nicely, then squeeze on additional lemon juice to taste (it really brightens up the flavor!).
Serve the fish and asparagus with its own sauce over either rice, or riced cauliflower.

Flounder in Parchment with Asparagus and Shiitakes image

Provided by Martha Stewart

Time 35m

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, abuttingcrease; 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 parchmentup and over top side to seal; continue working around until pouch is sealed in a half-moonshape. Transfer both pouches to a rimmed baking sheet.
Steam-roast until parchment puffs and darkens slightly and fish is just cooked through, 10 to12 minutes. Carefully rip open pouches (scalding steam will be released) and serve.

Fish Fillets in Parchment With Asparagus & Orange image

Provided by blucoat

Time 32m

Yield 4 fillets

Number Of Ingredients 5

4 (5 -6 ounce) fish fillets (such as halibut or cod, each about 1 inch thick)
12 fresh tarragon leaves
1 -2 tablespoon butter, cut into 4 pieces
1 lb slender asparagus spear, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice

Steps:

Preheat oven to 400°F.
Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. (Can be made 4 hours ahead. Chill.).
Bake fish packets 17 minutes. Slide packets onto plates and serve.