Sole en Papillote with Tomatoes and Olives

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Sole en Papillote with Tomatoes and Olives calories by ingredient


Adapted from Self, June 2012 Adapted from Self, June 2012
Number of Servings: 4


    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. SautÚ 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:áMakes 4 servings

TAGS:  Fish |