Flounder and Vegetables Sealed in Silver


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.


4 servings


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