Flounder in Parchment with Asparagus and Shiitakes

Name: Flounder in Parchment with Asparagus and Shiitakes
Prep time: 20 min
Total time: 35 min
Ingredients: 2 skinless flounder or sole fillets (each 5 to 6 ounces and about ½ inch thick); Kosher salt and freshly ground pepper; 2 ounces shiitake mushrooms, stemmed and thinly sliced (¾ cup); 6 ounces thin asparagus, trimmed, lower halves peeled (if using thicker asparagus, halve lengthwise); 0.5 small red onion, thinly sliced (½ cup); 0.25 cup dry white wine, such as Sauvignon Blanc; 2 tablespoons unsalted butter, cut into small cubes

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By

Martha Stewart Test Kitchen

Updated on March 21, 2019

Flounder en Papillote with Asparagus and Shiitake Mushrooms on decorative plate — Photo: Ryan Liebe

Prep Time:

20 mins

Total Time:

35 mins

Servings:

2

Steaming fish in a parchment packet in the oven, cooking en papillote as the French call it, yields deeply flavorful results and is a messproof way to cook fillets.

Ingredients

2 skinless flounder or sole fillets (each 5 to 6 ounces and about ½ inch thick)
Kosher salt and freshly ground pepper
2 ounces shiitake mushrooms, stemmed and thinly sliced (¾ cup)
6 ounces thin asparagus, trimmed, lower halves peeled (if using thicker asparagus, halve lengthwise)
½ small red onion, thinly sliced (½ cup)
¼ 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.