Ingredients
1-1 1/2lbs flounder fillets
1 small onion, chopped
1 rib celery, chopped
1 carrot, chopped
1/4 lb. chopped fresh mushrooms (or small, 4 oz.can, chopped
1 tbsp. butter
salt and pepper to taste
1 tsp fresh lemon juice
lemon wedges for garnish
parchment paper
Optional Sauce:
1/2 cup plain yogurt
2 tbsp.fresh or dried dill weed
1 tbsp. red horseradish
2 tbsp. mayonnaise
Preparation
Saute chopped vegetables in a saucepan, using 1/2 T butter, fo about 10 minutes until tender but not too soft. Add salt and pepper to taste. Add some water if needed. Set aside and allow to cool for a few minutes.
Preheat the oven to 425 degrees. Cut the parchment paper into sheets about 1-square foot in size. Heavy duty foil can substitute.
Lay half the fillets on butter-greased paper according to the size of the fillets; each should be a single portion.
Spoon the cooled vegetable mixture onto each fillet, dividing it evenly among the portions. Cover each fillet with a second fillet, creating a sort of sandwich. Dot the top with a little more butter, squeeze some lemon juice on top of each fillet. Fold the paper, completely enclosing the fish, sealing it by using a butcher’s fold. Tuck the ends under.
Place the packets of fish in a glass or other baking dish and cook for about 10-15 minutes, until the paper begins to brown. Place the package directly on the person’s dish to allow the diner to open it so the fresh aroma will rise.
Serve the sauce on the side.
Enjoy!
