Food & Cooking Recipes Ingredients Seafood Recipes Flounder in Parchment with Asparagus and Shiitakes Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 21, 2019 Rate PRINT Share Close Photo: Ryan Liebe Prep Time: 20 mins Total Time: 35 mins Servings: 2 Steaming fish in a parchment packet in the oven, cooking en papillote as the French call it, yields deeply flavorful results and is a messproof way to cook fillets. Ingredients 2 skinless flounder or sole fillets (each 5 to 6 ounces and about ½ inch thick) Kosher salt and freshly ground pepper 2 ounces shiitake mushrooms, stemmed and thinly sliced (¾ cup) 6 ounces thin asparagus, trimmed, lower halves peeled (if using thicker asparagus, halve lengthwise) ½ small red onion, thinly sliced (½ cup) ¼ cup dry white wine, such as Sauvignon Blanc 2 tablespoons unsalted butter, cut into small cubes Directions Preheat oven to 450 degrees. Fold two 13-by-19-inch sheets of parchment in half from short ends to create a crease in each; unfold. Place each fillet to one side of a sheet, abuttingcrease; generously season with salt and pepper. Scatter mushrooms, asparagus, and onion evenly around fillets. Drizzle each fillet with 2 tablespoons wine. Scatter butter evenly over fish and vegetables; season with salt and pepper. Fold each sheet over fish and vegetables. Starting on one side, roll bottom side of parchmentup and over top side to seal; continue working around until pouch is sealed in a half-moonshape. Transfer both pouches to a rimmed baking sheet. Steam-roast until parchment puffs and darkens slightly and fish is just cooked through, 10 to12 minutes. Carefully rip open pouches (scalding steam will be released) and serve. Originally appeared: Martha Stewart Living, March 2019 Rate It PRINT