I've been trying desperately to get our fish freezer situation under control. It seems to be a losing battle (we got another 1.5 lbs of lemon sole this week!), but it's made for some quick and easy dinners. This one is a full meal in one convenient little packet. Low effort, but the spinach wilts beautifully and the rehydrated sun-dried tomato is excellent. The miso mayo seemed a little out there, but I loved it and it gave the dish a little something extra. I substituted black cod for flounder.
One year ago: Garlicky Sesame-Cured Broccoli Salad
Two years ago: Penne with a Cashew-Dill Sauce
Three years ago: Bourbon Pumpkin Cheesecake
Four years ago: Tomato and Sausage Risotto
Silver Packet Flounder with Miso Mayo (from Radically Simple)
Ingredients
1/2 cup mayonnaise
2 tbsp white miso (shiro)
2 tbsp mirin
1/4 tsp ground cumin
4 thick flounder fillets, 7 ounces each
4 ounces baby spinach
4 ounces sun-dried tomatoes (not in oil), 20 total
4 large ramps or scallions, thinly sliced
1/2 cup slivered basil
1/4 cup olive oil
pinch hot pepper flakes
1. Preheat oven to 500F.
2. Stir together mayo, miso, mirin, and cumin. Set aside.
3. Tear off four 15" pieces of foil. Season fish with salt and pepper.
4. For each, put 1 ounce spinach in center of foil. Top with fillet, 5 tomatoes, 1/4 of ramps, 2 tbsp of basil, 1 tbsp of oil, pepper flakes, and salt.
5. Crimp foil to form a packet. Place on a rimmed baking sheet.
6. Bake for 10 minutes.
7. Serve with miso mayo.
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