How To make Gingered Flounder In Parchment
3 tb Soy sauce,reduced-sodium
2 tb Olive oil
1 Garlic clove,finely chopped
1 tb Grated fresh ginger
1 1/4 lb Flounder fillets
3 oz Snow peas,trimmed
1 Small sweet red pepper
1 Carrot,med,cut/thin strips
1/3 c Green onion,chopped
1. Combine soy, oil, garlic, ginger and fish in bowl.
Marinate 10 minutes. 2. Cut four 20" lengths of parchment paper or aluminum
foil; fold each in half. Starting at folded side, cut out half a heart shape. Open hearts on flat surface. Spread 1/4 of the vegetables on one side of each heart. Place a fish fillet on top of each; spoon any remaining marinade over fillets. Fold paper over; seal by double pleating edges all around. Place packets on large baking sheet. 3. Bake in preheated 375'F. oven for 15-20 minutes or
until fish flakes easily with fork; carefully open one packet to test. If using foil packets, check fish after 12 minutes. Open packets; serve.
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Fresh Wild Alaska Flounder en Papillote
Learn how to make this delicious Fresh Wild Alaska Flounder en Papillote that is the perfect weeknight healthy meal.
It is detox time in the Parisi household. Enter stage left, Fresh Wild Alaska Flounder en Papillote.
It’s been a holiday season of eating cookies, cakes and roasts and it’s time to turn the corner.
There is nothing like fresh Alaska seafood, and this flounder is going to help take our en papillote recipe to the next level.
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Ingredients for this Fresh Wild Alaska Flounder en Papillote
For the Dill Sauce:
• 2 finely minced cloves of garlic
• juice of ½ lemon
• 2 tablespoons each of finely minced fresh parsley and dill
• ¼ cup of olive oil
• sea salt and fresh cracked pepper to taste
For the Flounder:
• 1 cup of thinly sliced assorted fingerling potatoes
• 1 bunch of peeled baby carrots, quartered
• 1 bunch of broccolette, quartered
• 2 cups of packed baby spinach
• ½ peeled and sliced red onion
• 2 pounds of fresh Alaska flounder fillets
• 1 cup of assorted pitted Mediterranean olives
• 1 cup of sliced cherry tomatoes
• ¼ cup of capers
• ¼ cup of olive oil
• sea salt and fresh cracked pepper to taste
• lemon juice and parmesan cheese for garnish
Serves 5
Procedures:
Prep Time: 15 minutes
Cook Time: 20 minutes
1. Preheat the oven to 400°.
2. Dill Sauce: Mix together all ingredients until combined and set aside.
3. Fish: Place down a ½ sheet of parchment paper.
4. On the right side of the paper lay down some sliced potatoes and layer on some carrots, broccolettes, baby spinach and onions. Season with salt and pepper.
5. Next add on 2 flounder fillets, some olives, tomatoes, capers, olive oil and salt and pepper.
6. Fold the parchment paper in half completely covering the ingredients.
7. Starting at the top fold over the open edges overlapping all the way around to the fold to completely enclose the fish.
8. Transfer to a sheet tray and bake at 400° for 20 to 22 minutes.
9. Remove the fish from the oven, slice open the parchment paper and drizzle on some of the dill sauce.
10. Serve hot!
Baked Fish with Creamy Lemon Sauce
No more boring bland baked fish... this one comes with a wicked Lemon Cream Sauce!
Oven Baked Cod Fish Fillets - How to make Cod Fish | Let's Eat Cuisine
#codfishfillet #bakedcodfish #freshcodfish
A simple and quick recipe for Baked Cod Fish. Seasoned cod fillets seasoned with fresh herbs and lemon. The amazing recipe is ready from start to finish in under 20 minutes, perfect for a lazy dinner. You can find the full recipe here
Ingredients
2.34 lbs Cod Alantic Fish
2 tbsp Avacado oil
1/2 tsp lemon pepper
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp salt and pepper
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If you have any questions please send me a message or comment below. Go to my Website for the full instructions & more amazing recipes !
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How to Cook Flounder Fish Fillets
Flounder Baked in Parchment Paper
Step 1
Preheat oven to 375F.
Step 2
Cut a (36-inch-long) piece of parchment paper. Fold in half crosswise; open. Place fillets, slightly overlapping, in the center of right half of paper. Sprinkle with salt and pepper. Top with ginger, lemon, tomatoes, and onions.
Step 3
Fold paper; seal edges with narrow folds. Slide packet onto a baking sheet; lightly coat packet with cooking spray. Bake at 375 F for 15 minutes or until browned. Place on a platter; cut open.
How to Get Crispy Fish Skin That Doesn't Stick to the Pan | ChefSteps
Every cook has had to deal with fish skin sticking to a pan. Sometimes, even with a nicely seasoned, preheated skillet, fish skin just sticks. But there’s a foolproof fix: parchment paper.
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Sliding a piece of parchment paper between the fish and the pan’s surface guarantees a clean release. No need to hack away at it with a fish spatula, trying to get it to release; all you have to do is focus on getting a nice, even sear and nailing your target internal temperature.
What you’ll need:
- Skillet (cast iron, carbon steel, or stainless steel)
- Parchment paper
- Neutral oil
- Skin-on fish fillet(s)
- Salt
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Flounder en Papillote with Chive Butter
Your Personal Chef: Flounder en Papillote with Chive Butter