This dish is a dieters delight, with the added convenience of being assembled ahead of time. The fish, capers, tomatoes, and olives along with herbs, butter and wine are wrapped in parchment paper (“en Papillote is French for “in parchment”) and then roasted in the oven. Because it cooks in its own juices it remains moist and tender. A healthy entree that is easy to make and so flavorful!
If you don’t have parchment paper, or just don’t want to bother with it, just use a square of tin foil and tightly fold the edges. Full disclosure: I cut out the parchment heart, which was kind of kindergarten fun, completed the recipe and found that there was liquid leaking out the bottom of my packets! So I wrapped my leaking packets up in squares of tin foil and it all went fine from there. But that’s why the picture I’m using is from Epicurious ! Recipe credit goes to Larraine Perri of Self Magazine.
Parchment paper or tin foil
4 sole filets (6 ounces each)
1 tbs. plus 4 tsp. olive oil, divided
3 cloves garlic, 2 thinly sliced, 1 halved
1/8 tsp red pepper flakes
1 cup grape tomatoes, halved
2 Tbs. capers, drained
8 large, pitted kalamata olives, quartered
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
8 tsp. dry white wine
4 tsp. unsalted butter
8 fresh thyme sprigs
4 slices (1/2-inch thick) ciabatta bread (optional)
Heat the oven to 450 degrees. Fold four 15-inch square pieces of parchment in half. Starting at the fold of each piece, draw half a large heart shape. Cut along the lines; open. Place one fish filet next to the crease on each piece of parchment. In a small skillet, warm 1 Tbs. oil over medium heat. Saute 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 teaspoons 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 the outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. (If fish is more than 1/2 inch thick it will take a bit longer).
Broil or toast ciabatta until golden; rub with garlic cloves halves and brush with remaining 4 tsp. oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve one slice of toast with each packet. Serves 4.
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