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Jun 21, 2023

Flounder Nicoise en Papillote Recipe

Brimming with French Mediterranean flavor and company-worthy elegance, this dish is surprisingly fast and easy to pull together. Just pile the ingredients onto parchment paper and seal up the

Brimming with French Mediterranean flavor and company-worthy elegance, this dish is surprisingly fast and easy to pull together. Just pile the ingredients onto parchment paper and seal up the parchment to form packets, which cook in 12 minutes. Serve directly in the packets, or transfer the contents of each to serving plates. Just be sure to include all the juices, and serve with rice, quinoa or crusty bread to sop them up.

Note: If you run into trouble making packets with parchment only, foil can make it easier. Arrange four 12-by-18-inch sheets of aluminum foil on a flat work surface. Layer one sheet of parchment paper about the same size on top of each piece of foil. Distribute the ingredients, then seal the foil tightly to form 4 packets, leaving about 2 inches of room on top of each to allow steam to develop.

Storage: Refrigerate leftovers for up to 2 days.

Substitutions: No flounder or sole fillets? >> Use tilapia or snapper.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Position a rack in the middle of the oven and preheat to 425 degrees.

Finely zest the lemon into a small bowl, then cut the lemon in half. Juice one half of the lemon into another small bowl; cut the other half into wedges. To the bowl with the zest, add the olives, garlic, thyme and 1/4 teaspoon of the pepper, and stir to combine.

Arrange four 12-by-18-inch sheets of parchment paper on a flat work surface. (If you don’t have enough counter space, you may need to work in batches.) Fold each sheet in half lengthwise; and then open flat. Evenly divide the haricots verts on one half of each piece of parchment, near the fold. Arrange the tomatoes on top, then place a piece of fish on top of that. Sprinkle with the salt and the remaining 1/4 teaspoon of pepper, then top each piece of fish with a quarter of the olive mixture, distributing it evenly. Lay the onion slices on top of that, then drizzle each piece with 1 1/2 teaspoons of the olive oil and 1 teaspoon of the reserved lemon juice.

Fold the empty parchment half over the top of the fillets and roll the edges, crimping to seal tightly. The paper can touch the fish, but should not be pressed against it, leaving the packets room to expand.

Place the packets on a large, rimmed baking sheet and bake for 12 minutes, or until the fish is cooked through and beans are tender-crisp.

Open each packet (be careful of the steam) and serve on plates, either directly in the packets or with the contents of each transferred to the plates, garnished with the parsley and lemon wedges, for squeezing.

Per serving (1 packet)

198

8 g

51 mg

12 g

3 g

16 g

2 g

660 mg

3 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.