Northwest Petrale Sole En Papillote

Northwest Petrale Sole En Papillote

Preparing fish “en papillote” is simply French for “in paper.” Not only is this a practical way to approach cooking a delicate, thin fillet such as Northwest Petrale Sole, it is also quick, easy and healthy. Parchment paper is ideal for this, since it is non-stick. The idea is to create a tightly-sealed parchment parcel so that moisture is sealed in and steams the fish and veggies. Serve with a green salad, lemon rice, or roasted potatoes.

Northwest Petrale Sole En Papillote - Mediterranean Style

Serves 2

  • Ingredients:
    • 12 oz Sea to Table Northwest Petrale Sole
    • Salt & pepper
    • Chili flakes
    • ¼ Red Onion, thinly sliced
    • 8 Cherry tomatoes, quartered and lightly salted
    • 10 Kalmata olives, pitted and chopped
    • 1 tbsp Capers, drained
    • 1 Garlic clove, minced
    • 2 tbsp White wine or dry vermouth
    • 4 Lemon slices
    • Several sprigs of oregano


  1. Defrost the fish in the fridge, then pat it completely dry. Season with salt,pepper and chili flakes on both sides.
  2. Fold two 14x12-inch pieces of parchment paper in half. Using scissors, cut paper into heart shapes (see photo below).
  3. Preheat the oven for 375F.
  4. In a small bowl stir together tomatoes, olives, capers, garlic and wine.
  5. Place the parchment hearts on a baking sheet then unfold them and divide onions evenly onto one side of each heart. Place fish on top.
  6. Divide the tomato mixture on top of the fish. Add 2-3 lemon slices and a couple of sprigs of fresh oregano.
  7. Fold the parchment over the filling. Starting with a corner, make small folds around the edge to form a sealed packet.
  8. Bake for 12 minutes

heart shaped parchment paper cut

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