Sole en Papillote with Tomatoes and Olives

Sole en Papillote with Tomatoes and Olives
Photo by Sang An

Ingredients

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

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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