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Fillet of Sole in Parchment

Serves 4

4 sole fillets (4 oz each)
2 tomatoes, chopped
1 small onion, thinly sliced
2 T chopped celery leaves
2 T dry white wine
2 T lemon juice
Freshly ground black pepper to taste
4 thin slices of lemon
1 T sesame seeds
1 tsp minced parsley

Cut 4 pieces of parchment paper twice the size of each fillet; trim into heart shapes. Place 1 fillet on each piece of parchment; top each with equal amounts of tomato, onion, and celery leaves. Mix wine with lemon juice and pour 1 T over each fillet; season with pepper and top with lemon slices, sesame seeds, and parsley. Fold edges of parchment together to make sealed casings. Bake at 400° for 15 to 20 minutes. Serve fish in the parchment casings immediately, before they deflate.

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