‘Sole en Papillote’ with local, organic tomatoes
Summer calls for fresh fish. This sole dish is super quick and easy to cook and includes Fairway’s local, organic cherry tomatoes and plump olives. Serve with a Fairway fresh baguette, and you’ve got yourself a delicious meal.
‘Sole en Papillote’
By @LifesLittleLookBook for Fairway
Prep Time: 5 minutes; Cook Time: 8-10 minutes; Serves: 1 filet per person
Ingredients:
- Sole fillets (halibut, salmon or tilapia are my favorites)
- ¼ cherry or grape tomatoes
- 4 Fairway mixed pitted olives (chopped or halved)
- Handful of capers
- 1/2 lemon – all its juice
- 1 tbsp butter
- 3 thyme (or rosemary) sprigs
- 1 glug of grape seed oil
- Parchment paper
- Optional: few slices of a baguette on the side
Preparation:
- Preheat your oven to 450 degrees.
- Prepare your parchment paper: take a 15 inch piece, fold in half, cut out half a heart, open paper to reveal one heart.
- Place halved cherry or grape tomatoes in a small bowl and drizzle grape seed oil.
- Place fish right beside the crease. Add a handful of olives and capers atop the fish. Add the tomatoes and oil. Add 1 tbsp of butter in center. Drizzle the juice of half a lemon. Add a few sprigs of herb. Season with salt and pepper. Fold over half side of paper and fold sides together.
- Bake in oven for 8-10 minutes (the sides of parchment paper will begin to slightly brown).
- Serve with parchment paper on a plate and cut open to reveal the fish. Fairway fresh baguette slices on the side make it a meal!
