Flounder en Papillote
En Papillote (pronounced on poppy-yot ) simply means in parchment and its a fantastic way to
cook fish. Essentially you’re making an envelope that traps in all the moisture and flavor of the
fish and its accompanying ingredients. It you’d like to include more fish into your diet but are
unsure how to begin, try this easy, virtually foolproof cooking technique. The ingredients below are just a suggestion, so feel free to customize this as you like. There’s enough here to make two “envelopes”, with one flounder fillet per parchment paper.
2 6-8 oz. Flounder fillets
1 cup quinoa (cooked)
juice, zest, and pulp from 1 lemon
2 tablespoons sundried tomato and olive tapenade (prepared or homemade)
1 tablespoon olive oil
1 cup oyster mushrooms, sliced
2 cloves garlic, sliced
1 cup prepared artichoke hearts, quartered
1 cup cauliflower florets, steamed until tender
¼ cup Vidalia onion, diced
¼ cup red or yellow bell pepper, diced
salt and pepper
parchment paper (NOT wax paper!)
In a medium bowl, mix together the lemon (juice, zest and pulp), tapenade, olive oil,
mushrooms, artichokes, cauliflower, onion, bell pepper, garlic and a little salt and pepper.
Lay a sheet of parchment paper out on a flat surface and brush it with a little melted butter or oil.
Place about 1/2 cup of the quinoa in a little pile on the front half of the paper (you’ll be folding
the paper over in a moment, so don’t put things in the exact center).
Place a flounder fillet on top of the quinoa and season the fish with a little salt and pepper.
Place half of the artichoke/mushroom/cauliflower mix on top of the fish and drizzle it all with just a little more olive oil.
Fold the parchment paper over the fish and seal the package by making small, overlapping
folds. Repeat for second flounder fillet. Put the parcels on a baking sheet and bake at 350° F
for about 8-10 minutes. Remove from the oven and let the packages rest for about 2 minutes
before cutting them open to reveal the insides.
