Learn how to make this delicious Fresh Wild Alaska Flounder en Papillote that is the perfect weeknight healthy meal.
Servings: 5
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Ingredients
For the Dill Sauce:
2finely minced cloves of garlic
juice of ½ lemon
2tablespoonseach of finely minced fresh parsley and dill
¼cupof olive oil
sea salt and fresh cracked pepper to taste
For the Flounder:
1cupof thinly sliced assorted fingerling potatoes
1bunch of peeled baby carrots, quartered
1bunch of broccolette, quartered
2cupsof packed baby spinach
½peeled and sliced red onion
2poundsof fresh Alaska flounder fillets
1cupof assorted pitted Mediterranean olives
1cupof sliced cherry tomatoes
¼cupof capers
¼cupof olive oil
sea salt and fresh cracked pepper to taste
lemon juice and parmesan cheese for garnish
Instructions
Preheat the oven to 400°.
Dill Sauce: Mix together all ingredients until combined and set aside.
Fish: Place down a ½ sheet of parchment paper.
On the right side of the paper lay down some sliced potatoes and layer on some carrots, broccolettes, baby spinach, and onions. Season with salt and pepper.
Next add on 2 flounder fillets, some olives, tomatoes, capers, olive oil, and salt and pepper.
Fold the parchment paper in half completely covering the ingredients.
Starting at the top fold over the open edges overlapping all the way around to the fold to completely enclose the fish.
Transfer to a sheet tray and bake at 400° for 20 to 22 minutes.
Remove the fish from the oven, slice open the parchment paper and drizzle on some of the dill sauce.