Recipes

Sole en Papillote with Tomatoes and Olives

1 Mins read
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Introduction

Discover the simplicity and elegance of “Sole en Papillote with Tomatoes and Olives,” a French dish that marries delicate flavors in a paper parcel. This recipe offers a healthy, light yet indulgent meal for those who appreciate fine ingredients.

Tips for this Recipe

  • Ensure the fish is of good quality and fresh to enhance flavor. Opt for thinner fillets for quicker cooking time.
  • To maximize the infusion of olive oil and herbs, gently mix them with the sole fillets rather than just drizzling.

Why you will love this recipe

This Sole en Papillote dish offers a culinary adventure for seafood lovers. The cooking method retains the fish’s moisture, infusing it with vibrant tomato and olive flavors while being low in fat. Its presentation is both rustic and sophisticated, making it perfect for special occasions or a lovely weeknight dinner.

Ingredients

  • Parchment paper
  • 4 sole fillets (6 ounces each)
  • 1 tablespoon plus 4 teaspoons olive oil, divided
  • 3 cloves garlic, 2 thinly sliced, 1 halved
  • 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
  • 4 teaspoons unsalted butter
  • 8 fresh thyme sprigs
  • 4 slices (1/2-inch thick) ciabatta bread

Adviced Equipments

To create this delightful dish, you’ll need: Baking Paper Sheets, Measuring Spoons, Mixing Bowls, Cutting Board, Vegetable Peeler or Mandoline Slicer, Chef’s Knife, Digital Food Scale, and Oven Mitts. These tools will ensure a seamless cooking experience.

History of the Recipe

Sole en Papillote is steeped in French culinary tradition, originating from the concept of “en papillotte” which involves wrapping ingredients in parchment paper before baking. This method not only cooks but also imparts a unique flavor by allowing steam to condense within the packet, enhancing the dish’s taste and texture.

Fun Facts about this Recipe

Did you know? The “en Papillote” technique is a staple in French cooking known for its health benefits. By enclosing ingredients in parchment, it reduces the need for added fats like butter or oil while providing an evenly cooked meal that’s full of flavor and nutrients. Additionally, this method can be adapted to suit various dietary preferences without compromising on taste.

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Sole en Papillote with Tomatoes and Olives

Sole en Papillote with Tomatoes and Olives

amanda

Equipment

  • Baking Paper Sheets

  • Measuring Spoons

  • Mixing Bowls

  • Cutting Board

  • Vegetable Peeler or Mandoline Slicer

  • Chef's Knife

  • Digital Food Scale

  • Oven Mitts

Ingredients

  • Parchment paper

  • 4 sole fillets (6 ounces each)

  • 1 tablespoon plus 4 teaspoons olive oil, divided

  • 3 cloves garlic, 2 thinly sliced, 1 halved

  • 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

  • 4 teaspoons unsalted butter

  • 8 fresh thyme sprigs

  • 4 slices (1/2-inch thick) ciabatta bread

Instructions

1

Instruction 1

Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish.
5

Instruction 5

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.
6

Instruction 6

Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil.
7

Instruction 7

Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.
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