Foil-Baked Flounder
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Ingredients
1 tsp olive oil
8 garlic cloves, peeled and chopped fine
1 medium onion, peeled and chopped fine
4 ounces baby portabella mushrooms, sliced
¼ cup fresh parsley, chopped fine
1½ TBSP ghee
1 pound flounder fillets
salt, black pepper, and paprika to taste
1 tsp (5 ml) olive oil
8 garlic cloves, peeled and chopped fine
1 medium onion, peeled and chopped fine
113 grams baby portabella mushrooms, sliced
38 grams fresh parsley, chopped fine
1½ TBSP (22 ml; 22 g) ghee
440 grams flounder fillets
salt, black pepper, and paprika to taste
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Instructions
- Preheat oven to 350°F (180°C or gas mark 4).
- Cook the garlic, onion, mushrooms, and parsley with the olive oil in a stovetop pan. Set aside.
- Cut pieces of foil – large enough to cover and wrap each fish fillet.
- Fold foil edges upward so that it creates a boat-shape.
- Add in a little bit of ghee to each foil boat and place each fish fillet in it.
- Sprinkle with salt, black pepper, and paprika to your desired liking.
- Then top each fish with the cooked stovetop mixture so that it is evenly distributed among all your fillet pieces.
- Double fold all foil ends over fish so that it becomes a sealed packet.
- Place packets on a baking tray and bake for 25-30 minutes at 350°F (180°C or gas mark 4).
- Turn oven off and open up foil packets.
- Allow excess moisture to evaporate by leaving cooked fish in oven for an additional 5 -7 minutes.
Nutritional Info
Storage
Notes
We got this recipe from my mom, master chef Sue. One afternoon, while visiting her, while she and our daughter Zahra picked parsley, garlic, and onions from the garden, we rummaged around the fridge and found flounder and mushrooms. We put it all together and got this superb fish dish. - Raman
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