I loved this recipe. I used foil so I could seal it in a nice, tight pocket. I changed the preparation just a little bit after the first try. First, I chopped the ginger. Salt and pepper the fillets, lay out the sliced lemon and then sprinkle the ginger on top. If you aren't too accustomed to ginger, this makes it so the flavor isn't too overwhelming. And in the steaming of the pocket the ginger flavor still permeates through the fillet. Delicious and so quick and easy.
Flounder Baked in Parchment Paper
JWiggy Posted: 01/02/09
annahovna Posted: 01/18/10
Ugh. Coming from a ginger lover, this has WAY too much ginger. The dish was almost unedible. I'd cut WAY back on the ginger. Still, the dish is easy and has potential.