Don’t allow the sophisticated sounding nature of this recipe deter you; it’s actually stupid simple. As in, forgetting-to-plan-dinner-until-30-minutes-before-but- also-want-something-healthy-and-delicious, kind of recipe. Wow that was some kind of a hyphen job. Putting all those hyphens in probably took longer than making this. The “en papillote” form of cooking (French: in a bag or Munden: in a spacesuit) is just a quick, healthy way to steam and lock in flavor and nutrients. I purchase the parchment bags as opposed to making my own with parchment paper to hack this one step further.
Buen provecho y’all!
Amanda
Sole Nicoise en Papillote
Author:
gouramanda
Makes: 4
Prep time:
Cook time:
Total time:
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Ingredients
- 4 fresh sole filets
- 1-2 Tablespoons flakey sea salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Aleppo pepper
- 1 12 oz bag green beans, ends trimmed
- 1 cup pitted, marinated Kalamata olives
- 2 cups cherry tomatoes (I prefer on the vine for the aesthetic)
- 2 lemons, one cut in half and one cut into thin 6-8 slices
- ½ cup high quality extra virgin olive oil
- a few small stems of rosemary
- ¼ cup fresh oregano leaves
- ¼ cup fresh basil
Method
- Heat oven to 350º F. Season sole filets generously with salt, pepper, garlic powder and Aleppo pepper. Place in parchment bags or on large squares of parchment paper (to which you can add another on top once you place the rest of the ingredients, then fold and roll the edges over to create pouches.)
- Evenly distribute the green beans, olives, tomatoes and lemon slices over/around the fish. Season with a little more salt and pepper, drizzle the olive oil and squeeze ½ lemon over each serving. Add rosemary stems. Seal pouches/parchment up and place on a baking sheet. Bake in the oven for 15 minutes. Remove and serve immediately in the bag, garnishing with oregano and basil.