Sole en Papillote: Sole baked in paper
  • 100 grams sole

  • 1 lemon, sliced thin

  • 1 clove garlic, minced

  • 2 cups fresh spinach, washed and dried

  • Salt to taste

  • Freshly ground black pepper

  • Parchment paper double in size of the fish

Cooking Instructions:

1. Preheat oven to 260 degrees

2. Take parchment paper and fold in half, beginning at the fold cut out ½ of a heart shape so that when unfolded the shape is a heart. Make sure the ½ heart is 5cm wider than the fish fillet

3. Thaw fish if frozen. Rinse fish; pat dry with paper towels

4. Open the parchment paper shaped heart. In the centre of one side, place ½ of the lemon slices, slight overlapping. Place spinach on top of the lemon slices. Sprinkle ½ of minced garlic over the spinach

5. Next add the sole and place it on top of the spinach

6. Take remaining garlic and rub I on top of the sole

7. Season the sole with salt, pepper. Top sole with the remaining lemon slices

8. Place other side of parchment shaped heart over the fish to form a packet 

9. Beginning at the “point” of the heart, fold the point inward toward the heart. Take the next small section and fold it in and so on all the way around the heart so that there aren’t any holes. Alternatively, fold the edges in and paper clip them together.

10. Place parchment packer on the sheet pan and place in hot oven. Bake for 12 minutes, or until the parchment 1.2 heart will puff up and the paper turns light brown.

11. Remove from oven and place parchment packet on plate. Be careful when opening as hot steam will escape. The fish is cooked if it flakes easily. The spinach should have wilted and the flavours will have melded together

Quick Links
Contact us

Phone: 0428 087 903

© 2019 by BioAesthetics Pty Ltd