1 clove garlic, minced
1 zucchini, trimmed and thinly sliced (about ¼ inch thick)
1 cup mushrooms, trimmed and thinly sliced (about ¼ inch thick)
1 small bunch of basil
Sea salt and freshly ground black pepper
1 tbsp olive oil
4 portions of flounder or white fish
3 tbsp vinegar
½ lemon sliced thinly

Preheat oven to 350 degrees. Cut 4 pieces of parchment paper or aluminum foil, each one
measuring close to a 12-inch-by-12-inch square.

Place the garlic, green zucchini, mushrooms, and basil in a bowl. Season with sea salt and
pepper, drizzle with olive oil, and mix well.

Divide the vegetables among the pieces of parchment paper or foil, placing a small but
heaping mound in the center of each square.

Place flounder, and fold each portion in half to prevent it from overcooking. Season the
fish with sea salt and pepper and top with lemon slices. Dribble a scant tbsp of vinegar
over each.

Fold the paper or foil over the fish to create sealed parcels (fold in opposite sides
at the same time, and then repeat with the two remaining sides). Seal the parcels tightly
by folding over the edges and crimping them together. Be sure to leave a little space
inside the parcels for the steam.

Place the parcels on a rimmed baking sheet and place in the hot oven until the flounder is
cooked through, 10-145 minutes. (If using foil, it may take a few minutes longer.) Serve the
parcels at once, placing them on plates and offering each guest a sharp knife to slit the
parcels and an equally sharp warning about not holding their faces too near the steampuffed
parcels as the set about making said slit.

Carb count: 2 grams/serving

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