|
SOLE EN PAPILLOTE
|
|
Ingredients:
Parchment Paper
6 oz. Sole Fillet
4 Roasted Tomatoes
2 Artichoke Hearts, Halved
1 tsp. Capers
.25 oz. Celery, Julienne
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Stock, Fish or Chicken
Salt and Pepper to taste
Optional: Parsley
|
|
Directions:
For the parchment paper: Tear a piece of parchment paper big enough to wrap the 6 oz. piece of sole. Fold the piece of parchment paper in half.
From the crease, cut out a large heart shape.
1. Lay out the parchment "heart" flat on the counter.
2. Place the sole fillet on one half of the heart.
3. Season the sole with salt and pepper to taste.
4. Top the fish with the julienned celery, roasted tomatoes, artichoke heart halves and capers.
5. Drizzle the olive oil and stock over the vegetables.
6. Fold the empty half of the "heart" parchment paper over the fish.
7. From one end, start to make small folds to seal the parchment. Continue until the entire heart has been sealed.
8. Bake at 425° F for 10 minutes.
9. Using scissors or a sharp knife, open the package. Use caution as steam will vent.
10. Serve the sole hot, and on the parchment paper. You can use chopped parsley or chives for additional flavor, color and a beautiful plate presentation.
|
For more information, and step by step pictures, please view our easy-to-print recipe here!
|
