Sole "en papillote" with Tomatoes, Olives and Thyme
Today's recipe is ideal for a light meal and can be prepared in an amazing 15 minutes, from start to finish! If that wasn't enough, it is super healthy as well.
The technique used is, basically, an alternative way to steam whatever ingredients are suitable to be steamed (mostly vegetables and fish) and it consists of wrapping the ingredients and few drops of water, stock or wine in parchment paper and put it in a pre-heated oven. In less than nothing you get a super tender, flavorful and healthy meal.
For this recipe I used sole, a white, flaky fish. Flaky fishes are not suitable to grill because they are so fragile that they will break into thousand pieces when you try to turn them on the grill. Your options, therefore, are to fry it or to steam it. For grilling you can choose salmon, tuna, salted cod, or sardines.
For 4 servings:
Start by heating the oven to 450ºF. Cut four 15-inches-square pieces of parchment paper (or large enough to wrap the fillets like you would do with a present). In a skillet, put 1 tablespoon of olive oil over medium-high heat. Add 2 garlic cloves thinly sliced and 1/8 of a teaspoon of red pepper flakes, and cook until the garlic turns golden in color (about 1 minute). Remove the skillet from the heat and add 1 cup of tomatoes (you can use grape tomatoes halved or fresh plum tomatoes chopped) and 1/4 cup of halved black olives. Place one sole fillet on each piece of parchment paper, season with salt and pepper, and distribute the vegetables over the fillets. Top the fish with 2 tablespoons of dry white wine, 1 teaspoon of butter and a spring of thyme (you use dried thyme). Fold and close the paper around the fish as if you were wrapping a present. Move the papillotes into a baking sheet and place them in the pre-heated oven for 8 minutes.
In the meanwhile, broil or toast 8 (2 per fillet) slices of bread until golden. Rub with garlic and drizzle with olive oil.
When done, transfer the papillotes to serving plates, pierce the tops with a knife and gently open the packets. Serve at once with the toasted bread.
This dish has everything one can ask for a meal. It is healthy, quick to cook and super, super flavorful! The fish gets super tender and the tomatoes, olives, and thyme add a freshness worth of any mediterranean seaside dinner. If you like fish, you are going to love it, I guarantee you. Give it a try! ;)
Happy cooking and bon appetit!!
The technique used is, basically, an alternative way to steam whatever ingredients are suitable to be steamed (mostly vegetables and fish) and it consists of wrapping the ingredients and few drops of water, stock or wine in parchment paper and put it in a pre-heated oven. In less than nothing you get a super tender, flavorful and healthy meal.
For this recipe I used sole, a white, flaky fish. Flaky fishes are not suitable to grill because they are so fragile that they will break into thousand pieces when you try to turn them on the grill. Your options, therefore, are to fry it or to steam it. For grilling you can choose salmon, tuna, salted cod, or sardines.
For 4 servings:
Start by heating the oven to 450ºF. Cut four 15-inches-square pieces of parchment paper (or large enough to wrap the fillets like you would do with a present). In a skillet, put 1 tablespoon of olive oil over medium-high heat. Add 2 garlic cloves thinly sliced and 1/8 of a teaspoon of red pepper flakes, and cook until the garlic turns golden in color (about 1 minute). Remove the skillet from the heat and add 1 cup of tomatoes (you can use grape tomatoes halved or fresh plum tomatoes chopped) and 1/4 cup of halved black olives. Place one sole fillet on each piece of parchment paper, season with salt and pepper, and distribute the vegetables over the fillets. Top the fish with 2 tablespoons of dry white wine, 1 teaspoon of butter and a spring of thyme (you use dried thyme). Fold and close the paper around the fish as if you were wrapping a present. Move the papillotes into a baking sheet and place them in the pre-heated oven for 8 minutes.
In the meanwhile, broil or toast 8 (2 per fillet) slices of bread until golden. Rub with garlic and drizzle with olive oil.
When done, transfer the papillotes to serving plates, pierce the tops with a knife and gently open the packets. Serve at once with the toasted bread.
This dish has everything one can ask for a meal. It is healthy, quick to cook and super, super flavorful! The fish gets super tender and the tomatoes, olives, and thyme add a freshness worth of any mediterranean seaside dinner. If you like fish, you are going to love it, I guarantee you. Give it a try! ;)
Happy cooking and bon appetit!!
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