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Sole En Papillote

Extract from Fresh Fish • By Trainer, Jennifer Thompson • Published by Storey


$ $ $ $ $
• • • • •
35 mins

Fresh Fish
My go-to meal in the winter when I’m in a hurry, this is a no-fuss way
to cook fish. The sole can be prepared several hours ahead of time and kept in the refrigerator until ready to cook. You can substitute another white, lean, firm fish such as pollock, haddock, halibut, or flounder.

Serves 4

Posted by Storey Publishing Published See Storey Publishing's 42 projects » © 2023 Trainer, Jennifer Thompson / Storey · Reproduced with permission. · Excerpted from Fresh Fish, © by Jennifer Trainer Thompson, photography by © Keller + Keller Photography, used with permission from Storey Publishing.
  • Step 1

    Preheat the oven to 400 deg. F (200 deg. C).

  • Step 2

    Cut four 12-inch square sheets of parchment paper and fold each one in half, then open it up and put a fillet on one side of each crease line. Salt and pepper each fillet, sprinkle with garlic and olive oil, and lay the basil, tomatoes, and scallions evenly across the top of each fillet. Close the parchment and crease the edges of the three sides together in a narrow fold to seal.

  • Step 3

    Lay the packets on a large baking sheet and bake 10 to 15 minutes, or until the packets are puffed and golden. To serve, place the packets on plates and slice open with a knife, taking care not to get burned by the steam.

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