Flouder in Parchment Recipe

Flouder in Parchment
Ingredients: Yield 6 serving
6 (5 to 7 ounce flouder fillets
6 tablespoons Tomato Butter (recipe follows)
1 teaspoon salt
1 teaspoon ground black pepper
18 slices small heirloom tomatoes
23 paper thin slices Vidalia onion
3 tablespoons chopped fresh cilantro

  • Preheat over to 350 degree. Cut 6 large hearts out of parchment paper about 14 inches wide.
  • Place 1 piece of fish in center of 1 side of parchment paper heart. Spread 1 tablespoon tomato butter on fish. Season with salt and pepper. Top with 3 slices tomato and 2 slices onion. Sprinkle with chopped cilantro. Repeat with remaining ingredients.
  • Fold extra sides of parchemtn hearts over fish. Starting at the top, crimp edges of parchemtn, tucking as you go. Fold end of parchment at elast 3 times, and tuck under fish secure. Place parchment packets on a rimmed baking sheet.
  • Bake for 20 minutes. Carefully open parchment packets, and allow steam to escpae. Serve immediately.
Tomato Butter
Ingredients: Yield approximately 1 ½ cups
2 japanes Black Trifle tomatoes, cored ans seeded
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar
½ cups salted butter, melted and cooled

  • In the work bowl of food processor, pulse tomatoes until pureed. Add salt, pepper, and sugar, pulsing to combine.
  • With food processor running, slowly add melted butter to tomato mixture. Use immediately, or store in a airtight container in refrigerator for up to 3 days.
Flouder in Parchment Recipe

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