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Flounder, Arugula and Artichokes En Papillote
4 cups arugula leaves
2 cloves garlic -- cut in thin slices
1 1/2 pounds flounder fillet (see note)
1/2 teaspoon salt
1/8 teaspoon pepper
1 15 ounce can diced tomatoes -- drained
1 6 ounce jar marinated artichokes -- drained
1. Preheat oven to 350 degrees.
2. Working on 1 packet at a time, lay a piece of foil about 18 inches long on a baking sheet. Fold it in half, then unfold it. On 1/2 of foil, pile 1 cup of arugula. Sprinkle 1/4 of sliced garlic over the greens, and top with 1/4 of the fish. Sprinkle with salt and pepper, then spoon 1/4 of tomatoes and artichokes on and around the fish. Fold packet along crease, crimp edges to seal. Repeat for 3 more packets.
3. Form all packets and place them on 2 baking sheets. Place sheets in oven and bake until fish is just firm, about 15 minutes. (Rotate baking sheets halfway through cooking, especially if the oven heats unevenly.)
Note: Making the packets is easier if you can get 6-ounce pieces of flounder. Otherwise, try to get pieces of equal thickness that can be readily divided for the 4 servings.
Cook white rice according to package instructions. Add chopped fresh basil and parsley, salt and pepper.