Call Us: (212) 517-8514

Fillet of Sole en Papillote

Serves four

About 4 cups fresh spinach leaves, washed and spun dry
4, 4 to 5 ounce fillets of sole, flounder, or yellowtail snapper
Sea salt and freshly ground black pepper to taste
Freshly squeezed lemon or limejuice
Toasted sesame oil or olive oil to taste
4 large pieces parchment paper

To prepare:

Preheat the oven to 400 degrees F.
Rinse and pat fish dry with paper towels. Divide spinach among four pieces of parchment paper and place fillet on top. Season the fish with salt, pepper, and limejuice. Bring two opposite sides of the parchment together in the center over the fish and fold the paper into small tight folds until the paper meets the fish. Fold the remaining edges in to meet and make careful folds to seal the end and tuck them under the “packet.” Arrange the four packets on a sided baking sheet and refrigerate if not baking immediately. Can be done up to three hours ahead.
To cook, place the packets in the pre-heated oven and roast until the fish is opaque and flakes with a paring knife, about seven to ten minutes. Transfer the packets to warm dinner plates for the guests to open at the table. Pass the Chopped Thai Salad at the table to spoon on top the hot fish. If not serving the salad, finish with a few drops of sesame oil and fresh limejuice. Serve with brown rice or mung bean pilaf as a side dish.