Sole En Papillote

Fresh Fish

https://www.cutoutandkeep.net/projects/sole-en-papillote • Posted by Storey Publishing

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

You will need

4 4 (4- to 6-ounce) Sole fillets ½ tsp Kosher Salt ½ tsp Black Pepper 2 Cloves Garlic , minced 2 tbsp Extra Virgin Olive Oil 2 tbsp Basil chiffonade 1 pt Grape Tomatoes , halved 2 Scallions , thinly sliced

Project Budget

Time

Difficulty

Description

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

Instructions

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

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.

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.