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Miso Flounder
Healthy and light, phenomenally flavorful, and fancy without trying!! We’re making mild, white, flaky flounder en papillote (aka in a parchment packet) with miso, leeks and lemon!!
Miso seems to be the most popular condiment around these days and no surprise — it’s rich and savory, faintly sweet, and adds so much tantalizing umami flavor with just a quick slick over this fish. I add some broccolini, spinach, and fresh dill, then wrap the whole bundle in parchment paper to create a pretty pouch that steams everything to juicy perfection.
Bonus: this is as easy to prep as it is to clean up — and even more fun to eat when you have a delicious little present to unwrap at mealtime!
Miso Flounder
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
Ingredients:
2 tablespoons white miso paste
2 cups packed baby spinach
8 ounces broccolini, ends trimmed and cut in half lengthwise
2 medium leeks, thinly sliced
2 lemons, cut into wheels
4 skinless wild flounder fillets (about 5-ounces each)
2 scallions, thinly sliced
2 tablespoons dill sprigs, plus additional to garnish
¼ cup dry white wine
4 teaspoons extra-virgin olive oil
Sea salt and freshly cracked black pepper, to taste
Instructions:
•Preheat the oven to 425ºF. In a small bowl whisk the miso paste with 2 tablespoons hot water and set aside. Fold four 13x19-inch pieces of parchment paper in half and cut into heart shape if desired.
•On one side of the heart, ½ cup packed baby spinach, a couple sprigs of broccolini, and 1 to 2 tablespoons leeks and season with salt. Place 2 to 3 lemon slices on top. Place a piece of fish on top of the lemon slices and spread 1 tablespoon of the miso on top of each fish fillet. Sprinkle with scallions, dill, a tablespoon white wine and a teaspoon of olive oil.
•Fold the heart in half to envelope the fish. Gently fold the edges of the parchment inwards to seal the packets and place onto a baking sheet. Repeat with remaining ingredients to make four packets total.
•Bake for about 15 minutes or until the parchment is puffed and golden and fish is opaque and flakes easily with a fork. You can check one fillet of fish by carefully opening the parchment and flaking with the prongs of a fork.
•To serve, immediately place the puffed parchment packet onto a plate, letting the guest carefully open the packet themselves and watch the steam escape. Enjoy!
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