Flounder and Vegetables Sealed in Silver

Elegant, easy to prepare, delicious to eat, and low in fat and cholesterol – what more could you ask forr This dish is perfect for dinner parties because, unlike many fish dishes, which tend to cool off fast, this one is kept hot by the foil wrapping while you get everyone to the table. If flounder is unavailable, substitute any firm white-fleshed fish.


2 tablespoons grated Parmesan cheese
3/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 large carrot, julienned
1 large leek, julienned
2 large mushrooms, thinly sliced
4 flounder fillets, about 5 ounces each
1 teaspoon minced fresh chives
1 teaspoon lemon juice


Preheat the oven to 400 degrees F.

Combine the cheese and seasonings and set aside. In a medium-size saucepan, blanch the vegetables in boiling water to cover for 1 minute. Drain, plunge into cold water to stop the cooking, and set aside to drain thoroughly.

Cut 4 sheets of aluminum foil, each large enough to enclose a fillet. Coat each sheet with nonstick cooking spray. Lay a fillet in the center of each sheet. Arrange a quarter of the vegetables on top of each. Sprinkle with the cheese and seasoning mixture. Finally, top each with ¼ teaspoon chives and ¼ teaspoon lemon juice. Fold the foil over the fillets and crimp the edges to seal. Place the foil packets on a baking sheet and bake for 7 to 8 minutes. Transfer the packets to dinner plates and let the diners open their own.

Cooking & Recipes


4 servings


Mary Gagnon St. Isaac Jogues Church, East Hartford, Connecti

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