Flounder In Parchment With Asparagus And Shiitakes

2 skinless flounder or sole fillets (each 5 to 6 ounces and about ½ inch thick)

Kosher salt and freshly ground pepper

2 ounces shiitake mushrooms, stemmed and thinly sliced (¾ cup)

6 ounces thin asparagus, trimmed, lower halves peeled (if using thicker asparagus, halve lengthwise)

0.5 small red onion, thinly sliced (½ cup)

0.25 cup dry white wine, such as Sauvignon Blanc

2 tablespoons unsalted butter, cut into small cubes

Preheat oven to 450 degrees.
Fold two 13-by-19-inch sheets of parchment in half from short ends to create a crease in each; unfold.
Place each fillet to one side of a sheet, abutting crease; generously season with salt and pepper.
Scatter mushrooms, asparagus, and onion evenly around fillets.
Drizzle each fillet with 2 tablespoons wine.
Scatter butter evenly over fish and vegetables; season with salt and pepper.
Fold each sheet over fish and vegetables.
Starting on one side, roll bottom side of parchment up and over top side to seal; continue working around until pouch is sealed in a half-moon shape.
Transfer both pouches to a rimmed baking sheet.
Steam-roast until parchment puffs and darkens slightly and fish is just cooked through, 10 to 12 minutes.
Carefully rip open pouches (scalding steam will be released) and serve.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Fish

Cuisine🇺🇸American

Occasions🍽️Dinner Party📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 20m