Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Flet En Papillote




Source of Recipe


Internet


List of Ingredients




4 flounder fillets (1 to 1-1/2 lbs. total weight)
3 Tablespoons chopped fresh parsley
2 garlic cloves, pressed
1 Tablespoon minced lemon zest
4 scallions, cut into 2" lengths and sliced lengthwise (use white & green parts)
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons cold unsalted butter, cut into pieces
salt and freshly ground black pepper
4 15x12-inch pieces of aluminum foil


Recipe



Preheat oven to 450° F.

1. In a small bowl, toss the parsley, lemon zest and garlic together.
2. Fold the foil in half and crease down the middle. Open it back up. Divide the scallions into fourths and place each bundle on the right side of the fold.
3. Place the fillets on top of the scallions and top each fish with some of the parsley mixture.
4. Sprinkle the fish with the lemon juice and dot with the butter.
5. Fold the left side over the right and fold and crimp all around the packages, sealing tightly.
6. Place on a rimmed baking sheet and bake for about 8 minutes. The packages should be slightly puffed up.

To serve:
Place a packet on each plate and serve.

Make ahead:
The fish packets may be made up to 4 hours ahead. Allow to rest at room temperature at least 15 minutes before baking.