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 West Coast Dover 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.
West Coast Dover Sole En Papillote - Mediterranean Style
- 12 oz Sea to Table West Coast Dover 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
- Defrost the fish in the fridge, then pat it completely dry. Season with salt,pepper and chili flakes on both sides.
- Fold two 14x12-inch pieces of parchment paper in half. Using scissors, cut paper into heart shapes (see photo below).
- Preheat the oven for 375F.
- In a small bowl stir together tomatoes, olives, capers, garlic and wine.
- 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.
- Divide the tomato mixture on top of the fish. Add 2-3 lemon slices and a couple of sprigs of fresh oregano.
- Fold the parchment over the filling. Starting with a corner, make small folds around the edge to form a sealed packet.
- Bake for 12 minutes
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