Flounder & Asparagus with Lemon White Wine Sauce

Recipe - Frankston #713

Servings4

Cook Time30 Minutes

Calories202

Ingredients

4 (12 x 18-inch) pieces parchment paper

16 asparagus spears, trimmed and blanched

2 lemons, thinly sliced

4 flounder fillets

1/2 cup white wine, divided

2 Tbs lemon zest, divided

2 Tbs green onion, chopped (divided)

salt and pepper

Directions

Preheat oven to 350° F. Lay 1 piece of parchment paper flat on work surface. Top with 4 asparagus spears, 4 lemon slices and 1 fish fillet. Drizzle 2 tablespoons wine over fillet. Sprinkle 1/2 tablespoon each of lemon zest and green onions over fillet. Sprinkle with salt and pepper.
Bring up the top and bottom of parchment paper to meet in the middle. Begin folding down over fish, leaving room for heat circulation. Fold up remaining two sides to form a packet. Repeat process for remaining three packets. Place packets on rimmed baking sheet. Bake for 20 minutes. (Time may vary depending on thickness of fish.) Carefully unwrap and serve.

Nutritional Information

Calories: 202, Fat: 2 g (1 g Saturated Fat), Cholesterol: 86 mg, Sodium: 138 mg, Carbohydrates: 7 g, Fiber: 3 g, Protein: 33 g.

0 minutes

Prep Time

30 minutes

Cook Time

Servings

202

Calories

Shop Ingredients

Makes 4 servings

4 (12 x 18-inch) pieces parchment paper

Not Available

16 asparagus spears, trimmed and blanched

Not Available

2 lemons, thinly sliced

Not Available

4 flounder fillets

Not Available

1/2 cup white wine, divided

Not Available

2 Tbs lemon zest, divided

Not Available

2 Tbs green onion, chopped (divided)

Not Available

salt and pepper

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Calories: 202, Fat: 2 g (1 g Saturated Fat), Cholesterol: 86 mg, Sodium: 138 mg, Carbohydrates: 7 g, Fiber: 3 g, Protein: 33 g.

Preheat oven to 350° F. Lay 1 piece of parchment paper flat on work surface. Top with 4 asparagus spears, 4 lemon slices and 1 fish fillet. Drizzle 2 tablespoons wine over fillet. Sprinkle 1/2 tablespoon each of lemon zest and green onions over fillet. Sprinkle with salt and pepper.
Bring up the top and bottom of parchment paper to meet in the middle. Begin folding down over fish, leaving room for heat circulation. Fold up remaining two sides to form a packet. Repeat process for remaining three packets. Place packets on rimmed baking sheet. Bake for 20 minutes. (Time may vary depending on thickness of fish.) Carefully unwrap and serve.