We’re back with another delicious recipe, this one is perfect for a light midweek dinner. Denis has recommended a white fish fillet like sole or other thin, firm-fleshed white fish, such as turbot, sea bass, or snapper for this one.
You might remember that when we made Cathal’s meuniere recipe we couldn’t find sole in our local shops, well we were foiled again and still couldn’t get our hands on any sole. We were able to get some tasty plaice fillets though and they worked really well so feel free to use whatever white fish you can get your hands on.
1 whole fillet sole (or other white fish)
Flaky sea salt/ Maldon or normal salt
5 paper-thin slices of lemon, preferably organic, seeds removed
6 cherry or grape tomatoes, halved
1 shallot ( very finely chopped )
50 grams small black Italian olives, pitted
5 grams capers, rinsed
1 tablespoon minced flat-leaf parsley
Extra-virgin olive oil
1 whole egg, lightly beaten, for egg wash
How to Bake Your White Fish
Heat the oven to 180°C.
Season and prepare the sole.
On a cutting board, cut the sole fillet in half crosswise. Season the flesh-side of the fillet with salt, then stack the smaller half on top of the large half.
Create and fill the paper packets. If you’re unsure about how to make the packet, you can have a look at this tutorial on YouTube and it’ll show you how to seal the papilot.
Line a rimmed baking sheet with parchment paper and place the stacked fillets in the centre. Arrange the lemon slices evenly over the top of the fillet, then scatter the tomato halves, olives, capers, shallots, and parsley evenly over the fish.
Drizzle everything lightly with olive oil.
Seal the paper packets. Brush the edge of the parchment paper lightly with the egg wash, then place another sheet of parchment paper over the fish so that it lines up with the first sheet. Starting at one corner, fold the edge of the sheets of paper up and over a few times to form a folded barrier, then continue moving along the edge and folding in the same way until the fish is fully encapsulated.
Bake the fish. Place the baking sheet in the oven, and bake until the fish is cooked through, it’ll take about 25 to 30 minutes.
Remove the baking sheet from the oven, and use scissors to carefully cut a slit in the top of the packet. Peel back the paper (be mindful of the hot steam that will escape).
Using a flat metal spatula, transfer the fillets to a plate.
Spoon all of the aromatics and sauce left in the bag over the fish to serve and enjoy!
We love sharing straight forward recipes with you and this one is minimal effort for maximum taste, so we think you’ll really like it. Let us know if you try it and tag us on socials if you share a picture. We’d always enjoy seeing your dishes.
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