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sole with vegetables en papillote recipe

Written on Wednesday, August 31, 2016 | 3:42:00 PM



Serves : servings 

Ingredients : 
- 1 lemon
- 1 medium zucchini, trimmed and thinly sliced
- 1 medium summer squash, trimmed and thinly sliced
- Kosher salt and freshly ground black pepper
- 1 cup fresh basil leaves, torn
- 4 sole fillets (6 ounces each)
- 1 cup cherry tomatoes, halved
- 1 cup fresh corn kernels (from 2 ears)
- 4 teaspoons unsalted butter
- 2 to 3 tablespoons pine nuts, toasted

Preparation Method :
1) Preheat the oven to 450°F. Cut off the ends of the lemon, then cut off all the rind. Slice the lemon into thin rounds. 

2) Start by making two of the four packets. Set two 12 × 16-inch rectangles of parchment on a work surface with a long side facing you. Crease each piece in half crosswise. Unfold the parchment and set one fourth of the zucchini and one fourth of the squash on the right side of each piece of paper. Season the vegetables with salt and pepper. Top each one with ¼ cup of the basil and 1 sole fillet. Then top each one with one fourth of the lemon slices, cherry tomatoes, and corn, plus 1 teaspoon of the butter; season with salt and pepper. 

3) Fold the other half of the paper over the fish. To seal each packet, crimp the edges in a series of tight, overlapping folds all the way around. Repeat to make two more packets with the remaining fish, vegetables, butter, and seasoning.

4) Set the packets on two rimmed baking sheets and bake until the parchment has puffed and the fish is cooked through, 12 to 15 minutes. Transfer the packets to plates. Serve with the pine nuts.

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