Flounder Nicoise en Papillote Recipe

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By Ellie Krieger

Brimming with French Mediterranean taste and company-worthy magnificence, this dish is surprisingly quick and straightforward to drag collectively. Simply pile the substances onto parchment paper and seal up the parchment to kind packets, which cook dinner in 12 minutes. Serve instantly within the packets, or switch the contents of every to serving plates. Simply make sure to embrace all of the juices, and serve with rice, quinoa or crusty bread to sop them up.

Observe: If you happen to run into bother making packets with parchment solely, foil could make it simpler. Organize 4 12-by-18-inch sheets of aluminum foil on a flat work floor. Layer one sheet of parchment paper about the identical dimension on prime of every piece of foil. Distribute the substances, then seal the foil tightly to kind 4 packets, leaving about 2 inches of room on prime of every to permit steam to develop.

Storage: Refrigerate leftovers for as much as 2 days.

Substitutions: No flounder or sole fillets? >> Use tilapia or snapper.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.



Time Icon
30 minutes
Complete: 45 minutes
  1. Step 1

    Place a rack in the midst of the oven and preheat to 425 levels.

  2. Step 2

    Finely zest the lemon right into a small bowl, then reduce the lemon in half. Juice one half of the lemon into one other small bowl; reduce the opposite half into wedges. To the bowl with the zest, add the olives, garlic, thyme and 1/4 teaspoon of the pepper, and stir to mix.

  3. Step 3

    Organize 4 12-by-18-inch sheets of parchment paper on a flat work floor. (If you happen to don’t have sufficient counter house, you might have to work in batches.) Fold every sheet in half lengthwise; after which open flat. Evenly divide the haricots verts on one half of every piece of parchment, close to the fold. Organize the tomatoes on prime, then place a bit of fish on prime of that. Sprinkle with the salt and the remaining 1/4 teaspoon of pepper, then prime each bit of fish with 1 / 4 of the olive combination, distributing it evenly. Lay the onion slices on prime of that, then drizzle each bit with 1 1/2 teaspoons of the olive oil and 1 teaspoon of the reserved lemon juice.

  4. Step 4

    Fold the empty parchment half excessive of the fillets and roll the sides, crimping to seal tightly. The paper can contact the fish, however shouldn’t be pressed in opposition to it, leaving the packets room to broaden.

  5. Step 5

    Place the packets on a big, rimmed baking sheet and bake for 12 minutes, or till the fish is cooked by way of and beans are tender-crisp.

  6. Step 6

    Open every packet (watch out of the steam) and serve on plates, both instantly within the packets or with the contents of every transferred to the plates, garnished with the parsley and lemon wedges, for squeezing.

Dietary Information

Per serving (1 packet)

  • Energy


  • Carbohydrates

    8 g

  • Ldl cholesterol

    51 mg

  • Fats

    12 g

  • Fiber

    3 g

  • Protein

    16 g

  • Saturated Fats

    2 g

  • Sodium

    660 mg

  • Sugar

    3 g

This evaluation is an estimate based mostly on obtainable substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Examined by Olga Massov.

Revealed August 24, 2023

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