Past Recipes
Lemon Flounder en Papillote

Lemon Flounder en Papillote with Snap Peas, Radishes, and Capers

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We’re bringing back a tried-and-true method for moist, tender fish by baking flounder fillets inside a foil parcel with lemon, capers, and white wine. The flavorful juices and steam are trapped inside the parcel, infusing the fish and gently cooking it. We’re serving the fish with a warm potato and snap pea salad. The creamy mayo, mustard, and dill dressing brings back some of those sunny spring picnic vibes to keep us hopeful that warmer days are near.      

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

  • Calories 460
  • Protein 23g
  • Total Carb 35g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • fingerling potatoes
    • 8 ounces
    • fingerling potatoes
  • red radishes
    • 3 ounces
    • red radishes
  • lemons
    • 2
    • lemons
  • capers
    • 1 tablespoon
    • capers
  • dill
    • 1/4 ounce
    • dill
  • flounder
    • 10 ounces
    • flounder
  • white wine
    • 1 tablespoon
    • white wine
  • unsalted butter
    • 2 packets
    • unsalted butter
  • sugar snap peas
    • 8 ounces
    • sugar snap peas
  • mayonnaise
    • 1 packet
    • mayonnaise
  • whole-grain mustard
    • 1 tablespoon
    • whole-grain mustard

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve potatoes lengthwise. Halve radishes lengthwise, then thinly slice crosswise into half-moons. Halve 1 lemon; thinly slice remaining lemon. Roughly chop capers. Finely chop dill leaves, discarding stems.

  2. Bake potatoes

    Bake potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, then arrange cut-side down in a single layer, spacing apart. Bake until slightly tender, about 5 minutes, then remove from oven.

  3. Make papillote

    Make papillote

    While potatoes bake, place a large piece of foil on a clean, dry surface. Fold in half lengthwise to create a crease, then reopen. Arrange flounder in a single layer on 1 side of crease. Season with ½ teaspoon salt and pepper, then top with lemon slices and capers. Pour over wine. Cut butter into small pieces and dot evenly over fish. Fold foil over flounder, bringing edges together. Tuck and crimp edges to create a tight seal.

  4. Bake flounder and vegetables

    Bake flounder and vegetables

    Add snap peas to baking sheet with potatoes. Place papillote on a separate baking sheet. Transfer both baking sheets to oven and bake until vegetables are tender and flounder is opaque and cooked through, 8-10 minutes.

  5. Make dressing

    Make dressing

    While fish and vegetables bake, in a large bowl, whisk together mayonnaise, mustard, juice of ½ lemon, dill, and 1 tablespoon olive oil to fully combine. Season with ⅛ teaspoon salt and pepper as desired. Once baked, add potatoes and snap peas to bowl with dressing, along with radishes, and toss to coat. 

  6. Plate flounder and vegetables

    Plate flounder and vegetables

    Divide vegetables between serving dishes. Open papillote and remove and discard lemon slices. Serve flounder with vegetables. Cut remaining lemon into wedges and serve with fish. Dig in! 

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