Flounder fillets sitting on parchment paper topped with bright ingredients.
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Baked Flounder in Parchment Paper with Tomatoes and Pesto

Baked Flounder in Parchment Paper with Tomatoes and Pesto is refreshing, herbaceous, and easy enough to whip up on weeknights.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Dana Sandonato

Ingredients

  • 2 6 oz fillets of flounder This recipe would work with any mild white fish, and even salmon!
  • Sprinkle of kosher salt and cracked black pepper
  • 2 TBSP basil pesto
  • 1 cup grape tomatoes, halved or sliced
  • 1 TBSP dry white wine
  • 1 tsp butter
  • A few thinly sliced rings of red onion, halved
  • 2 TBSP fresh basil leaves

Materials.

  • 4 strands of cooking/butcher's twine, about 5" in length
  • 2 pieces of parchment paper, about 13" wide

Instructions

  • Preheat oven to 425° F. Remove fish from packaging, pat dry with paper towels, season with salt and pepper, and set aside on a plate.

Parchment Packages.

  • Cut the parchment into two segments — one segment per fish. The size of the parchment depends on the size of your fillets, but you should be fine with a piece of parchment that measures approximately 13" wide.
    Lay each segment down on a flat surface. Place one fillet in the center of each parchment paper (skin side down if there's skin).
  • Slather 1 TBSP of pesto over each fillet, then top with tomatoes and onions. Drizzle the white wine over the fillets and drop 1/2 tsp of butter onto each fillet.
  • Once everything is in place, take one of the sides of your parchment and fold it over the fish. After that, grab the other side, and fold it over enclosing the fish. Twist the ends of the parchment one at a time, securing each one by tying butchers twine around it. (See notes for very specific instructions for making parchment packs.)
  • Place the parchment packs onto a baking sheet and bake for 12-15 minutes, or until the fish is opaque, flaky, and has an internal temperature of 145° F.

Notes

For a specific walkthrough on baking fish in parchment, click here.
*Note: There are several ways to prepare parchment packets; I used to seal my packets by brushing the edges with a diluted egg wash, then fold the edges over one another to create a secure packet with no air vents. But after playing around, I’ve realized that the “twist and tie” method brings the same results to the table without the fuss.