Flounder in Parchment

My dinner for tonight. The flounder was very moist, maybe too much, but it had a pretty good flavor. A firmer fish might be better. The general recipe I used was for 4 servings and I had to cut it to just one serving. I served it with some roasted butternut squash and a nice salad with some of my favorite things, romaine lettuce, tomatoes, kalamata olives and feta cheese. The beauty of cooking with wine is that most of the bottle is left to drink.


Flounder in Parchment

1 flounder fillet
3 peeled shrimp
approximately 1/4 cup chopped red pepper & yellow pepper
1 chopped green onion
1 small clove pressed garlic
1 1/2 tablespoons white wine
2 teaspoons dijon mustard
1 /2 teaspoon lemon juice
1/4 teaspoon dried marjoram leaves, crushed

Rinse flounder and pat dry, season both sides with salt & pepper. Preheat oven to 375 degrees. Lightly spray parchment with oil. Place folded fillet on one half of parchment. Sprinkle with chopped peppers and onion. Place the shrimp on top of vegetables. In a separate bowl mix the wine, mustard, lemon juice and marjoram. Pour over the shrimp & fish. Fold the parchment over the fillet. Trim the parchment to allow about 2-3 inches around the edge of fish. Starting at the bottom fold edges together going around to the top of the paper. Place on a cooking sheet and bake for 20-25 minutes. To serve cut an X through the top layer of parchment to display the fish.