Flounder in Parchment with Asparagus and Shiitakes

Flounder en Papillote with Asparagus and Shiitake Mushrooms on decorative plate
Photo: Ryan Liebe
Prep Time:
20 mins
Total Time:
35 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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