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Epicurious - Sole en Papillote with Tomatoes and Olives Recipe

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This recipe for Epicurious - Sole en Papillote with Tomatoes and Olives is from Nancy's Go To Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Parchment paper
4 sole fillets (6 ounces each)
1 tablespoon plus 4 teaspoons olive oil, divided
3 cloves garlic, 2 thinly sliced, 1 halved
1/8 teaspoon red pepper flakes
1 cup grape tomatoes, halved
2 tablespoons capers, drained
8 large, pitted kalamata olives, quartered
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons dry white wine
4 teaspoons unsalted butter
8 fresh thyme sprigs
4 slices (1/2-inch thick) ciabatta bread
Directions:
Directions:
Heat oven to 450º.

Four15 inch square pieces of parchment folded in half or use parchment cooking bags.

Place one fillet per parchment.

In a small skillet warm 1 TB 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 tsp wine, 1 tsp butter and 2 thyme sprigs. Fold other half of parchment over fish, seal the packet. Twist end 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 tsp oil. Transfer packets to plates. Slit tops of parchment with a knife and gently open. Serve 1 slice ciabatta with each packet.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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