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Flounder En Papillote Recipe

Flounder En Papillote Recipe

6 servings



6 flounder, sole or other lean white fish fillets

Salt and pepper, to taste

1 cup each: sliced mushrooms, julienned carrots

1/4 cup finely chopped shallots or onion

2 cloves garlic, minced

1/2 teaspoon dried tarragon leaves

2 teaspoons margarine or butter

1/2 cup dry white wine or water

1/4 cup finely chopped parsley

6 lemon wedges


Cut six 12-inch squares of parchment paper; fold in half, and cut each into a large heart shape. Open hearts and place 1 fish fillet on each; sprinkle lightly with salt and pepper.

Saute mushrooms, carrots, shallots, garlic, and tarragon in margarine in large skillet until carrots are crisp-tender, about 5 minutes. Stir in wine and parsley, season to taste with salt and pepper. Spoon mixture over fish. Fold packets in half, bringing edges together, crimp edges tightly to seal. Bake on jelly roll pan at 425 degrees until packets puff, 10 to 12 minutes. Serve with lemon wedges.

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