Servings: 4 Prep: 10 min Cook: 10 min Total: 20 min
Back in the 90’s, I used to work at a San Francisco hot spot called “Hawthorne Lane”. For the life of me, I can’t remember what was IN the dish we served, but the idea and concept has stayed with me through all those years. Wrap stuff in parchment paper; then bake it!
I’m trying to eat more fish in my diet. I love fish and order it in restaurants, often. I’m told I cook excellent fish, but I almost never cook it for myself. I do eat Salmon quite a bit, but that’s about it. I really have no idea why or how this trend developed, but … it developed and I’m trying to change the trend.
This recipe is designed to be both quick and fun, while also being … fish that isn’t salmon!
What I love about this method of cooking is, it’s super quick, requires almost no effort, everything is cooked together, cooked well and marinates and cross pollinates flavors in and amongst one another. Then, when it’s time to serve, it’s like a hot little gift from the oven that awaits unwrapping! GOOD TIMES!
Sole en PapillotePrint Rate
- 1 bunch asparagus
- 1 each white part of leek cut into discs
- 4 fillets dover sole
- 2 tbsp white wine
- 4 sprigs fresh tarragon
- 1/2 each lemon very thin slices (like wheels ... not really eaten)
- 1/4 cup fresh whole butter cut into thin slices
- salt and fresh cracked pepper to taste
- Pre-heat oven to 425 F.
- Place 4 sheets of parchment paper on the countertop, with the shiny side facing up.
- Picture the sheets as being two halves of a sheet. Place the asparagus in the center of one half of each sheet (this is done, because the other half of the sheet will eventually be folded over the ingredients and bundled. The other half will become the "top" of the package.)
- Place your sliced rings of leeks on top of the asparagus. Season both veggies with a little bit of salt and pepper.
- Place your fish on top of the leeks. If the fish is very long or very flat, feel free to fold the tail under the filet. This will help it cook more evenly. Season the fish with a little salt and pepper.
- Sprinkle a little bit of wine over each filet.
- Lay sprigs of tarragon above each filet.
- Place a nice thin layer of fresh butter slices on top of each filet.
- Cover the tarragon and butter with thin slices of lemon.
- Take the empty flap of paper and fold it over the fish, so that the edge lines up with the edge of the bottom flap of paper.
- Fold the edges of the paper in, with multiple little rolls. Do the same thing with the remaining 2 open ends. When you are done, you should have a series of 4 little packages of fish.
- Now, with the bottom of a heavy pan, PUSH the crease of each of the 4 packages into the counter top. You REALLY want to force these creases to be hard folds, applied with pressure. You don't want these top open up and leak all over the place, while they bake. This helps reinforce the folds.
- Place the 4 packages on a cookie tray (with edges, just in case one does break or leak).
- Bake in the oven for 10 minutes.
- Remove from the oven and place each packet on an individual plate. Cut a very thin slit into the top of each package, to release some of the steam, while also providing a place for people to open their presents!
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2 thoughts on “Sole en Papillote”
DJ..have never even seen a recipe for en papilotte! We have had this in a restaurant only a couple times due to availability and cost. Cant wait to suriprise wife with this. Brilliant…cant thank you enough.
Sure thing, Frank! I used to work in a restaurant that would cut the parchment into heart shapes before stuffing and folding. This created a sort of oblong shape when folded in half. Then, the servers would tear the bottom (the pointy side) and simply slide the contents onto the plate for the customers. Kind of a fun little service technique! Enjoy the idea. It’s fun … and surprisingly easy! 🙂