Sole en Papillote with Tomatoes and Olives
A delicate dish of sole fillets baked in parchment paper packets with Mediterranean flavors including tomatoes, olives, capers, and fresh thyme. The fish is steamed to perfection in white wine and served with garlic-rubbed ciabatta bread.
Ingredients
- •4 sheets Parchment paper
- •4 fillets sole fillets (6 ounces each)
- •1 tablespoon plus 4 teaspoons olive oil, divided
- •3 cloves garlic, 2 thinly sliced, 1 halved
- •⅛ teaspoon red pepper flakes
- •1 cup grape tomatoes, halved
- •2 tablespoons capers, drained
- •8 pieces large, pitted kalamata olives, quartered
- •½ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •8 teaspoons dry white wine
- •4 teaspoons unsalted butter
- •8 sprigs fresh thyme sprigs
- •4 slices (1/2-inch thick) ciabatta bread
Cooking Instructions
- 1.
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 2 teaspoon wine, 1 teaspoon butter 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. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.
25 min