Flounder with Clams en Papillote
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.
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1
large carrot, peeled and cut into matchstick-thin strips (about 2/3 cup)
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2/3
cup thinly sliced fresh sugar snap peas
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1/2
of a medium yellow squash, cut into matchstick-thin strips (about 2/3 cup)
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12
cherry tomatoes, cut in half
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2
tablespoons minced shallot
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2
cloves garlic, minced
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1
tablespoon olive oil
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1/4
cup minced fresh parsley
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1
pinch kosher saltand ground black pepper to taste
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4
(6 ounces each ) flounderfillets, about 1/2-inch thick
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1/2
cup V8® V8® Low Sodium Spicy Hot
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16
littleneck clams, scrubbed
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.
