Filet of Sole with ParsleySole en Papillote with Parsley Sauce
4 filet of sole (6–8 oz each)
1 small green zucchini
1 small red pepper
1 bunch scallions
1 bunch flat leaf parsley
4 tablespoons olive oil (cold pressed)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
8 tablespoons white wine (dry)
Sole en Papillote translates to sole (fish) in paper. Parchment paper is used to envelop each filet of sole. All wrapped up, the fish steams with herbs and vegetables for an aromatic light entrée. The healthy, bright green parsley sauce seals the deal.
Yield: 4 servings
Wash zucchini, cut off top and bottom, discard. Cut the zucchini lengthwise in half and using a spoon, remove the soft center. Cut in half and julienne as thin as possible. Wash the red pepper, trim top and bottom, and discard pieces; julienne as thin as possible. Rinse scallions, cut into 3-inch lengths. Cut the lemon into 12-thin slices. Rinse and remove stems from the parsley; discard stems. Finely mince the parsley and set aside.
Pre-heat oven to 400º. Cut parchment paper into 16-by-16-inch squares (most parchment paper rolls are available in 16-inch lengths). Layer together all four sheets and fold in half. Cut sheets into a half heart shape.
Take one parchment sheet and open up on a flat surface. On one side of the heart-shaped parchment sheet, place 3 lemon slices and top with a single sole filet. Season sole filet with salt and white pepper. Divide all of the julienned vegetables into four portions and place one portion on top of the sole. Drizzle 1 tablespoon of olive oil and 2 tablespoons of white wine over the vegetables and sole.
Fold the other heart shape over the sole and vegetables. Starting at the top of the heart, make small overlapping folds in order to seal the parchment pouch. When you have reached the end of the parchment, tuck the last fold under the pouch, making a firm sealed pouch. (Note – during cooking, steam inside the pouch will cause it to puff up.)
Repeat the above process with the other 3 sole filets and vegetables. Place all four parchment pouches on a sheet tray into the pre-heated 400º oven and bake for 15 minutes.
When done, remove from oven. Carefully use a knife to open a slit in the top of the parchment paper – use caution, as steam will immediately escape. Using a slotted spatula, move sole filet and vegetables to a dinner plate. Capture all the juices from the bottom of the parchment pouch into a small bowl. Repeat this process for the remaining 3 sole filets. To the bowl with the reserved cooking juices add the minced parsley. Stir vigorously.
Spoon a little parsley sauce over each sole filet. The parsley sauce and aromatic juices created during cooking results in a wow color and mouth-popping flavor on top of the sole and vegetables. Enjoy.