Seafood › Sole en Papillote

Sole en Papillote

If you worry about overcooking fish, this is an excellent technique to try. Wrapping the fish in parchment paper enables the fish and vegetables to steam, keeping the fish nice and moist. This is such an easy dish and you can use whatever vegetables you have on hand to accompany your fish. If you can't find sole, cod or scrod will also work beautifully.

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About Anthony Cole

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Tags:

  • seafood
  • lobster
  • anthony cole
  • about anthony cole
  • chatham bars inn
  • chatham bars
  • chatham inn
  • lobster clambake
  • clam bake
  • clambake

Sole en Papillote

If you worry about overcooking fish, this is an excellent technique to try. Wrapping the fish in parchment paper enables the fish and vegetables to steam, keeping the fish nice and moist. This is such an easy dish and you can use whatever vegetables you have on hand to accompany your fish. If you can't find sole, cod or scrod will also work beautifully.

About Anthony Cole

Anthony Cole is the Executive Chef at one of the most beautiful resorts on Cape Cod, the Chatham Bars Inn where they have a bar/restaurant and weekly Lobster Clambakes right on the beach. There's also a formal dining room at the inn as well as a cozy tavern. So Anthony has his hands full. He enjoys living on the Cape with his family and being so close to fresh, local fish that he can serve with pride on his menus.

Recipe

Print recipe

Ingredients

  • 2 sole fillets
  • cooked fingerling potatoes, sliced
  • assorted cauliflower florets
  • pattypan (yellow) squash
  • baby zucchini, halved lengthwise
  • salt
  • pepper
  • 1 slice basil butter (puree fresh basil w/ olive oil & whip into softened better)

Special Equipment

  • parchment paper

How-to

  1. Preheat oven to 400º
  2. Fold a large sheet of parchment paper in half and trim to form a half-heart (when opened it will resemble a heart shape)
  3. Place 1 fillet in the center of the parchment paper and season with salt and pepper
  4. Place vegetables in the center of the fillet.  OK if they spill over the sides
  5. Place the second fillet on top of the vegetables and season with salt and pepper
  6. Top with 1 slice of basil butter
  7. Pinch the parchment paper closed all the way around, making sure ends are secured
  8. Place on a baking sheet and cook 30 minutes at 400º (20 minutes in convection oven)
  9. Serve in the parchment packet on a dinner plate and open carefully (steam will be very hot)

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