Confetti Flounder Packets with Orange-Tarragon Butter

Cooking the fish in parchment paper infuses the fish with flavor. Serve with precooked rice tossed with orange rind and chopped fresh tarragon.

Yield: 4 servings (serving size: 1 packet)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 0.0%
  • Fat: 13.5g
  • Saturated fat: 7.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2g
  • Protein: 33.7g
  • Carbohydrate: 5.8g
  • Fiber: 1.8g
  • Cholesterol: 112mg
  • Iron: 1.5mg
  • Sodium: 442mg
  • Calcium: 72mg

Ingredients

  • 8 fresh snow peas, trimmed
  • 1 cup matchstick-cut carrots
  • 1/2 cup diced yellow bell pepper
  • 2 tablespoons water
  • 4 (6-ounce) flounder fillets (1/4 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Orange-Tarragon Butter
  • Orange wedges (optional)

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Cut snow peas lengthwise into strips and in half crosswise. Place snow pea strips, carrots, bell pepper, and water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 2 minutes.
  3. 3. Sprinkle fillets with salt and pepper. Cut 4 (15 x 12-inch) squares of parchment paper. Fold each square in half. Open folded parchment paper; place 1 fillet near fold on each square. Top each fillet with one-fourth of carrot mixture; crumble or spread 1 tablespoon Orange-Tarragon Butter over carrot mixture. Fold paper; seal edges with narrow folds. Place packets on a large baking sheet.
  4. 4. Bake at 400° for 10 minutes. Let stand 5 minutes. Place 1 packet on each of 4 plates; cut open, and serve immediately. Garnish with orange wedges, if desired.
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