Popular Topics

Flounder with Clams en Papillote

Flounder with Clams en Papillote

0 0

This French-inspired dish steam-bakes tender, delicate flounder along with fresh vegetables and clams….each in its own individual packet! The secret ingredient is spicy vegetable juice that adds just the right amount of zing to this incredible meal!

serves 4 people

Ingredients

cost per recipe: $13.62

The price is determined by the national average.

  • 1

    large carrot, peeled and cut into matchstick-thin strips (about 2/3 cup)

  • 2/3

    cup thinly sliced fresh sugar snap peas

  • 1/2

    of a medium yellow squash, cut into matchstick-thin strips (about 2/3 cup)

  • 12

    cherry tomatoes, cut in half

  • 2

    tablespoons minced shallot

  • 2

    cloves garlic, minced

  • 1

    tablespoon olive oil

  • 1/4

    cup minced fresh parsley

  • 1

    pinch kosher saltand ground black pepper to taste

  • 4

    (6 ounces each ) flounderfillets, about 1/2-inch thick

  • 1/2

    cup V8® V8® Low Sodium Spicy Hot

  • 16

    littleneck clams, scrubbed

view nutrition info

How to Make It

Step 1

Heat the oven to 425°F.  Place the carrot, snap peas, squash, tomatoes, shallot and garlic in a large bowl.  Add the olive oil and parsley and toss to coat.  Season with the salt and black pepper. 

Step 2

Trim 4 (about 12-inch) parchment paper squares into heart shapes.  Brush the parchment hearts with vegetable oil.

Step 3

Place 1 fillet fish on the left side of each parchment heart.  Season with the salt and black pepper.  Divide the vegetable mixture among the fillets.  Spoon 2 tablespoons vegetable juice over each.  Place 4 clams around each fillet.

Step 4

Fold the right side of each parchment heart in half over the filling.  Fold 1/4 inch of the edges of the parchment paper over twice towards the center to seal and enclose the filling.  Work from the tops of the hearts around to the points, twisting the points and tucking them under.  Place the packets onto a baking sheet.

Step 5

Bake for 10 minutes or until the fish flakes easily when tested with a fork and the clams open.

Recipe Tips

  • Recipe Note: This recipe was developed using 1/2-inch thick flounder fillets.  Thicker fillets may require additional baking time.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
V8® V8® Low Sodium Spicy Hot

V8® V8® Low Sodium Spicy Hot

Buy Now

Ratings & Reviews

(0)

There aren't any reviews yet.

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed