Sole en Papillote with Tomatoes and Olives

Sole en Papillote with Tomatoes and Olives
Photo by Sang An

Ingredients

  • 4 slices (1/2-inch thick) ciabatta bread
  • ½ teaspoon kosher salt
  • 8 kalamata olives
  • 2 tablespoons capers
  • 1 cup grape tomatoes
  • 1/8 teaspoon red pepper flakes
  • Parchment paper
  • + 7 more ingredients
    • 3 cloves garlic
    • 7 teaspoons olive oil, divided
    • 4 sole fillets (6 ounces each)
    • 8 fresh thyme sprigs
    • 4 teaspoons unsalted butter
    • 8 teaspoons dry white wine
    • ¼ teaspoon freshly ground black pepper

Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic ...

View full recipe at Epicurious

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