Easy Flounder Asparagus Packets Recipes

EASY FLOUNDER & ASPARAGUS PACKETS

Steps:

• Thaw the flounder, if using frozen, and preheat oven to 400 degrees. Combine the melted butter, juice from half of the lemon, minced garlic, pepper, parsley, and smoked paprika in a small bowl.
• Cut one large piece of foil for each fillet, leaving enough room to fold over both fish and asparagus. Divide asparagus and fish fillets evenly, then place one fillet and a few spears of asparagus side-by-side in the center of each piece of foil.
• Spoon the seasoned garlic butter mixture evenly over the flounder & asparagus.
• Fold the foil over each packet and seal it tightly across the top, so that none of the butter leaks out.
• Place packets on a rimmed baking sheet and bake at 400 degrees for 15 minutes, or until fish is cooked through and flakes evenly with a fork, then open foil and sprinkle Parmesan evenly across the fish and asparagus.
• Return to oven and broil on high with the foil open for 2 minutes to melt the cheese on nicely, then squeeze on additional lemon juice to taste (it really brightens up the flavor!).
• Serve the fish and asparagus with its own sauce over either rice, or riced cauliflower.

FLOUNDER AND ASPARAGUS WITH FRESH LEMON PEPPER

Steps:

• Combine lemon zest, pepper, garlic, 2 tablespoons olive oil, and salt to taste in a small bowl.
• Heat 1 tablespoon olive oil in a large skillet (preferably nonstick) on medium-high heat. Add asparagus, salt and pepper to taste, and a small spoonful of the lemon pepper (about 1/2 teaspoon) to the skillet. Stir to coat, and sauté until browned and cooked.
• Meanwhile, while asparagus is cooking, coat the fish with the rest of the lemon pepper mixture evenly on both sides.
• When asparagus is cooked (after approximately 10 minutes), remove to plates to serve.
• Add remaining 1 tablespoon olive oil to skillet and place the fish in the skillet.
• After 2 minutes, flip fish to the other side.
• After about 2 more minutes, the fish should be cooked through (if it flakes easily with a fork, it is done). Remove to plates with the asparagus and serve with lemon wedges if desired.

FLOUNDER IN PARCHMENT WITH ASPARAGUS AND SHIITAKES

Steps:

• 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.
• 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.
• 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.