Featured Recipe: Sole en Papillote

This month, we will be featuring Wild Sole in the retail market!

Product Information:

Location and Catch Method: Our fresh sole fillets are caught in the Pacific US waters by bottom trawls all year round.

Sustainability Rating: Best Choice– Green Rating through Seafood Watch.

Culinary Composition: Delicate texture with small flakes. When cooked,     expect a mild, sweet flavor.

Cooking Method: Poach, Steam, Saute, Bake

Featured Recipe: Sole En Papillote

Ingredients:

Serving Size: 1  |  Yield:  6 oz.

• Parchment Paper
• 6 oz. Sole Fillet
• 4 Roasted Tomatoes
• 2 Artichoke Hearts, Halved
• 1 tsp. Capers
• .25 oz. Celery, Julienne
• 1 Tbsp. Extra Virgin Olive Oil
• 1 Tbsp. Stock, Fish or Chicken
• Salt and Pepper to taste

 Directions:

For the parchment paper: Tear a piece of parchment paper big enough to wrap the 6 oz. piece of sole. Fold the piece of parchment paper in half.

From the crease, cut out a large heart shape. (Pictured Below)

1. Lay out the parchment “heart” flat on the counter.
2. Place the sole fillet on one half of the heart.
3. Season the sole with  salt and pepper to taste.
4. Top the fish with the julienned celery, roasted tomatoes, artichoke heart halves and capers.
5. Drizzle the olive oil and stock over the vegetables. (Pictured Above)
6. Fold the empty half of the “heart” parchment paper over the fish.
7. From one end, start to make small folds to seal the parchment. Continue until the entire heart has been sealed. (Pictured Above)
8. Bake at 425° F for 10 minutes.
9. Using scissors or a sharp knife, open the package. Use caution as steam will vent.
10. Serve the sole hot, and on the parchment paper. You can use chopped parsley or chives for additional flavor, color and a beautiful plate presentation.

 For easy printing, please view our recipe sheet here!

Enjoy!

The Euclid Fish Company