Sole en Papillote with Tomatoes and Olives
- Number of Servings: 4
Ingredients
16 oz sole fillets 1 tablespoon olive oil2 cloves garlic, thinly sliced1/8 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, chopped8 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.
Serving Size: Makes 4 servings
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.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 165.6
- 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
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