Flounder en papillote
1 large, cut into matchstick-size pieces
1 medium, white part only, cleaned and thinly sliced
1 medium, chopped
1 Tbsp, chopped, fresh
1 medium clove(s), minced
Uncooked flounder fillet(s)
1 pound(s), four 4 oz fillets
¼ cup(s), dry
- Heat the oil in a nonstick skillet over medium-low heat. Add the carrot, leek, tomato, thyme, garlic, and salt and cook, stirring frequently, until the vegetables are very tender, about 10 minutes. Remove from the heat; set aside.
- Preheat the oven to 425°F.
- Fold 4 (12 x 16-inch) sheets parchment paper in half. Starting at the folded edge, cut each parchment into a half-heart shape. Unfold and spray the parchment paper with nonstick spray.
- Arrange the fish on half of each piece of parchment. Top with the vegetable mixture. Sprinkle with the wine. Fold the parchment into packets over the fish and vegetables, rolling the edges to make a tight seal. Place the parchment parcels on a baking sheet and bake until they are puffy and browned and the flounder is just opaque in the center, about 8 minutes.