Sole en Papillote with Tomatoes and Olives
Sole en Papillote with Tomatoes and Olives is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.