Flounder In Parchment With Asparagus And Shiitakes Recipes

EASY FLOUNDER & ASPARAGUS PACKETS

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.

ASPARAGUS, FISH DINNER PARCELS

Steps:

• Preheat oven to 400F (200C).
• Cut four 12 x 13 inch rectangles of parchment.
• paper (foil may be substituted if cooking in a conventional oven).
• Fold in half lengthwise and crease.
• Open each one.
• Arrange fish fillets on one side of each rectangle.
• Drizzle evenly with lemon juice.
• Place four asparagus spears on top of each fillet.
• Sprinkle tomato, onion and herbs evenly over asparagus.
• Season with salt and pepper.
• Fold other half of paper over.
• Seal completely by making a double 1/2 inch fold on all cut edges.
• Place parcels on a baking sheet.
• Bake in preheated oven about 10 minutes or until fish flakes and asparagus is crisp-tender.
• (If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes).
• Serve on individual plates.

PARMESAN-HERB BAKED FLOUNDER

Steps:

• Lay fish out on a foil-lined baking sheet that has been coated with cooking spray.
• In a bowl, mix together the cheese, mayonnaise, and onions; spread mixture evenly over fish.
• Mix together the breadcrumbs and remaining ingredients; sprinkle evenly over fish.
• Lightly coat fish with cooking spray.
• Bake in a 400° oven for 10 minutes or until fish flakes easily.

FISH FILLETS IN PARCHMENT WITH ASPARAGUS & ORANGE

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.

FLOUNDER WITH NEW POTATOES AND ONIONS

Steps:

• Preheat oven to 425 degrees.
• For each serving, grease a shallow 2-cup baking dish or gratin dish with /2 tsp of the butter or margarine.
• In a small saucepan over medium-low heat, melt the remaining butter or margarine; stir in the bread crumbs and set aside.
• Slice the potatoes and onion as thinly as possible and arrange them in alternating layers in the prepared dishes. Pour the cider or apple juice over the vegetables and sprinkle with salt and pepper. Bake for 20 minutes.
• Reduce the oven temprature to 350 degrees.
• Spoon the liquid in the baking dishes over the vegetables to baste them, then arrange the fish over the vegetables, folding the tips of any long, thin fillets under if necessary to fit them into the baking dish. Sprinke the buttered crumbs over the fish and bake for 10 to 15 minutes, or until the fish is opaque and firm to the touch and the crumb topping is golden brown.

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

FLOUNDER IN PARCHMENT WITH ASPARAGUS AND SHIITAKES

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.