Flounder filets are sealed inside parchment hearts with carrot, leek, zucchini, fresh dill, and tarragon, then baked hot so the fish steams gently in its own aromatic packet with a splash of white wine.
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Preheat convection oven to 425°F.
In large bowl mix carrot, leeks, zucchini, peppers, shallots, garlic, salt, pepper, and fresh herbs.
Fold each sheet of parchment paper in half. Starting at folded edge, cut into half of heart shape (when fold is open it should be full heart shape).
Place 1 filet on one half of each of 4 parchment “hearts.” Divide vegetable mixture into 4 even portions, placing one portion atop each fish filet. Add 1 tablespoon wine or stock and 1 tablespoon olive atop each vegetable stack.
Seal papillotes by folding over edges of packet and crimping edges tight. Place each papillote on sheet pan and in oven for 10 minutes (depending how cold ingredients are) or until parchment is puffed and turning golden brown on top.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
