4 each Flounder, medium size, dressed (any firm flesh
could be used)
1 whole fennel bulb, tops removed, sliced thin
1 large carrot, julienne
1 whole lemon, sliced thin
8 each thyme sprigs
whole garlic cloves, sliced thin
4 oz, butter
Dry White Wine
4 pcs parchment paper
Preheat oven to 400 F. Fold parchment paper in half.
With a knife or pair of scissors cut out a heart shape
about 12 X 12. On one side of the heart , place a
small bed of fennel and carrots. Season well with
salt and pepper. Place lemon slices, two sprigs of
thyme and 2 garlic slices inside the cavity of each
fish. Place the fish on top of the vegetables, top
with a bit of butter and a splash of white wine. Fold
the other side of the paper over and crimp the sides.
Place on a baking sheet and place in a preheated oven.
Bake for about 15 minutes, depending on the size of
the fish. Let stand for about 5 minutes before serving.
Open pouch with a scissors or a sharp knife. Please
use caution when opening the pouch because of the