Flounder with Vegetables in Papillote

This recipe for flounder with vegetables in papillote has been on heavy repeat in our house lately. Just the smell during prep is enough to make your mouth water. The fish is well cooked alongside the vegetables in these little packets, leaving the fillets tender, juicy, and full of flavor.

Flounder with Vegetables in Papillote

Ingredients

6 Flounder Filets

1 tbsp onion powder, divided

1 tbsp garlic powder, divided

1 tbsp dry thyme, divided

1 tbsp fresh parsley, coarsely chopped and divided

1 large shallot, minced

1 pint cherry tomatoes, quartered

2 tbsp Kalamata olives, pitted and sliced

2 tbsp capers

2 tbsp olive oil, divided

1 tsp freshly cracked sea salt, divided

1 tsp freshly cracked black pepper, divided

1 lemon, cut in half

8 oz, fresh green beans, stems removed

1 package small potatoes / fingerling potatoes

2 tbsp olive oil

1 tbsp Trader Joe’s Umami seasoning

Prepare

1. Preheat oven to 400 degrees.
2. Bring a pot of water to boil and boil the potatoes for 15 minutes.
3. In the meantime, line a baking sheet with parchment paper, then cut two square pieces of parchment for each packet you will be assembling.
4. Place three flounder filets in each square and season them on each side with the onion and garlic powders along with the thyme.
5. Chop parsley, shallot, cherry tomatoes, and sprinkle all over each packet along with Kalamata olives, capers, green beans, olive oil, salt and pepper to taste, and juice from lemon from each half for each packet. Save the lemon havles
6. Fold up the sides of each packet and close with the leftover lemon halves.
7. Drain the water from the pot of potatoes. Line another baking sheet with parchment paper.
8. Using a potato smasher, smash potatoes down until flat and sprinkle olive oil and umami seasoning all over.
9. Place both baking sheets in the oven and roast for 25 minutes. Rotate sheets halfway through for even roasting.
10. Serve alongside roasted, smashed potatoes and enjoy!