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 1/2 inch thick); Kosher salt and freshly ground pepper; 2 ounces shiitake mushrooms, stemmed and thinly sliced (3/4 cup); 6 ounces thin asparagus, trimmed, lower halves peeled (if using thicker asparagus, halve lengthwise); 1/2 small red onion, thinly sliced (1/2 cup); 1/4 cup dry white wine, such as Sauvignon Blanc; 2 tablespoons unsalted butter, cut into small cubes

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Prep Time: 20 minutes

Total: 35 minutes

Author : Martha Stewart

Flounder in Parchment with Asparagus and Shiitakes

Ingredients

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2 skinless flounder or sole fillets (each 5 to 6 ounces and about 1/2 inch thick)Kosher salt and freshly ground pepper2 ounces shiitake mushrooms, stemmed and thinly sliced (3/4 cup)6 ounces thin asparagus, trimmed, lower halves peeled (if using thicker asparagus, halve lengthwise)1/2 small red onion, thinly sliced (1/2 cup)1/4 cup dry white wine, such as Sauvignon Blanc2 tablespoons unsalted butter, cut into small cubes

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Instructions

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Step 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.

Step 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.

Step 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.