En papillote is a method of cooking where food (in this case the fish) is put into a pouch typically made from folded parchment paper, and baked in the steam. This is one of those recipes which are so easy to prepare yet look like you worked all day on it. I like to serve it in the parchment paper on everyones plate.
2, 6 oz flounder fillets
½ cp cut in half
½ lime slices thin
3 cloves garlic chopped
2 Tablespoon chopped dill
½ tsp salt
¼ tsp crushed black pepper
2 large pieces of parchment paper (about 15 inch long)
Preheat oven to 400 degrees
Fold the parchment paper in half, place each fish fillet on one side of the parchment paper close to the fold, season with salt and pepper, to taste. Arrange the tomatoes and garlic evenly between the fish, top with lime slices and dill. Fold the parchment paper over the fish and fold the edges over in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, so the steam should not escape. Arrange the packets on a baking sheet. Bake 15 minutes.
To serve, cut open the packets and serve directly in the parchment on a plate