Best 2 Sole En Papillote With Tomatoes And Olives Recipes
SOLE EN PAPILLOTE WITH TOMATOES AND OLIVES
Provided by Larraine Perri
Categories Fish Olive Tomato Low Cal Dinner Summer Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 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 and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.
SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES
Great Mediterranean flavors in this fish recipe. Simple, elegant, tasty and healthy, too! Recipe from the Food Network Kitchens. Note: you don't need much salt because there is enough salty flavor from the olives and capers.
Provided by LifeIsGood
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
- Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
- Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
- Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
- Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.
Tips:
- Choose the right fish: Sole is a delicate fish, so it's important to choose a fresh, firm fillet. You can also use other delicate fish, such as flounder or tilapia.
- Prepare your vegetables: Cut the tomatoes and olives into small pieces. You can also add other vegetables, such as zucchini, mushrooms, or bell peppers.
- Season the fish: Before wrapping the fish in parchment paper, season it with salt, pepper, and your favorite herbs. You can also add a squeeze of lemon juice.
- Fold the parchment paper: Fold the parchment paper into a square or rectangle, leaving enough room for the fish and vegetables. Fold the edges of the paper tightly to seal the packet.
- Cook the fish: Bake the fish in a preheated oven for 15-20 minutes, or until the fish is cooked through. You can also cook the fish in a steamer or on the grill.
Conclusion:
Sole en papillote is a healthy and delicious way to cook fish. It's a great option for a weeknight meal, as it's quick and easy to prepare. The parchment paper cooking method helps to keep the fish moist and flavorful. Serve sole en papillote with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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