It’s been a few days, so I have several days of cooking to update! First, on Friday night, we had a fantastic light meal of sole cooked “en papillote,” otherwise known as fish cooked in parchment. I first made this recipe several months ago, and I realized that I had all of the ingredients on-hand again, so it was time to make it again! As usual, this was fabulous – tasty, easy, and quick clean-up, too!
Sole en Papillote with Tomatoes and Olives
Adapted from Self magazine, June 2012
16 oz sole fillets
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1/8 teaspoon red pepper flakes
1 cup grape tomatoes, halved
2 tablespoons capers, drained
8 large, pitted kalamata olives, quartered
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons dry white wine
2 tsp fresh thyme, chopped
8 fresh thyme sprigs
Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open.
Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute.
Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish.
Top each fillet with 1/2 tsp chopped thyme, 2 teaspoons wine, and 2 thyme sprigs.
Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely.
Place packets on a large rimmed baking sheet; roast 8 minutes. Transfer packets to plates. Slit tops with a knife; gently open.
Total Fat: 6.1 g
Cholesterol: 54.4 mg
Sodium: 512.5 mg
Total Carbs: 3.8 g
Dietary Fiber: 1.2 g
Protein: 22.1 g