We love fresh-caught flounder, and this is a fun, low-fat way to prepare it. You don't have to tell anyone that it's good for them — they'll love this dish just the way it is!
Flounder is a member of the same species as Turbot and Sole - a fish that as a mature adult, has both eyes on the same side of the head. Our Gulf Coast flounder is probably the smallest of this group, and one nice-sized fish is about the size of a dinner plate. If you don't have access to Gulf Coast flounder, you can use any type of light, white-fleshed fish that you can get that is really fresh.
The name, "en papillote" is an old fashioned term for the ruffles at the cuff and collar of a man's shirt (like in the 1750's) — and in french-cooking terms, means some kind of meat or vegetables cooked in a sealed package of parchment paper. The food inside actually steams instead of roasting. Oh - and the parchment paper on a grill??? We substituted heavy-duty aluminum foil, and hope the french culinary police don't chatch us. Be an outlaw — join us and enjoy this fresh, spring dish!
1 whole flounder, cut in half from head to tail
1 bulb of fennell, sliced
3 stalks of celery, sliced
1 small onion, sliced
1-2 cloves of garlic, pressed
fresh parsley
1 lemon or lime, sliced
1/2 cup of white wine
Fresh, soft vegetables that will cook fast, such as zucchini, summer squash. If you use harder vegetables such as carrots, cook them first.
Make two packages of foil, making a small cup shape that will hold the fish and the wine.
Layer the soft vegetables into the bottom of the foil. Lay the fish on top, and fill the inside with the fennell, celery, onion and garlic. If there is some left over, put it on top of the fish. Top the fish with the parsley and lemon or lime slices. Pour 1/4 cup of wine over each fish.
Pull the foil up and seal the sides well, then wrap up the ends. Be sure the package is well sealed.
Grill over indirect heat, seam side up, turning occasionally, for 5-6 minutes. Test for doneness by opening one package - remember that the fish will continue to cook in the juices inside that foil.
Serve immediately.
Flounder en papillotte
