Flounder and Vegetable Parcels



6 flounder fillets, or other white fish (5 oz. each)

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

6 pieces of aluminum foil (12×20″)

1 medium zucchini, sliced into thin rounds

2 small carrots, sliced into thin rounds

1 medium red bell pepper, seeded and diced small

3 medium shallots, thinly sliced (about 1/2 cup)

3/4 cup dry white wine or water

3 tbsp. olive oil

1 lemon, thinly sliced

1/3 cup finely chopped fresh parsley leaves

3 cups brown rice, cooked (1 cup dry rice)

3 tbsp. chopped fresh chives


Prep: 10 min
Cook: 20 min
Serves 6

Preheat oven to 425 degrees. Season the fish fillets with salt and pepper. Place 1 fish fillet at the center of each piece of foil. Evenly distribute zucchini, bell pepper, carrots and shallots among the packets. Sprinkle each fillet with 2 tbsp. of wine and 1/2 tbsp. of oil. Top each fillet with 3 lemon slices. Seal the packets securely, leaving a little room to allow the fish to steam. Transfer the packets to a baking sheet and bake for 15 minutes.

Stir the parsley into the cooked rice. Divide the rice evenly onto serving plates. Remove fish packets from the oven and carefully open them. Remove the lemon slices. Serve the fish toped with the vegetables and juices over the rice and garnish with fresh chives.

Recipe courtesy of The Butcher Shoppe.