Reviews        Add Rating & Review

Back to Flounder in Parchment with Asparagus and Shiitakes All Reviews for Flounder in Parchment with Asparagus and Shiitakes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Flounder in Parchment with Asparagus and Shiitakes Credit: Ryan Liebe Recipe Summary prep: 20 mins total: 35 mins Servings: 2

Ingredients Ingredient Checklist 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

Gallery Flounder in Parchment with Asparagus and Shiitakes Credit: Ryan Liebe

Recipe Summary prep: 20 mins total: 35 mins Servings: 2

Flounder in Parchment with Asparagus and Shiitakes      Credit: Ryan Liebe

Flounder in Parchment with Asparagus and Shiitakes

Credit: Ryan Liebe

Flounder in Parchment with Asparagus and Shiitakes

Recipe Summary prep: 20 mins total: 35 mins Servings: 2

Recipe Summary

prep: 20 mins total: 35 mins

Servings: 2

prep: 20 mins

total: 35 mins

prep:

20 mins

total:

35 mins

Servings: 2

2

Ingredients

Ingredients

  • 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

Directions

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.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Flounder in Parchment with Asparagus and Shiitakes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Flounder in Parchment with Asparagus and Shiitakes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest