Fresh Sole with Spinach & Tomatoes En Papillote
This recipe is amazingly easy and nutritious! It’s even great for entertaining, as all the prep can be done in advance and kept in the refrigerator before 12 minutes of baking to serve. Each diner can receive their own little papillote aka parchment paper pack, keeping the fish piping hot until all are served. Easy clean up too! This recipe makes 4 servings.
8 cups fresh Spinach, washed and trimmed
(our farm markets here in N.H. are growing fresh, flavorful Spinach this winter!)
1-2 T EVOO
2 cloves fresh Garlic, minced
Sea Salt & Fresh Ground Pepper to taste
¼ cup Parmesan Reggiano, divided (Optional if dairy free)
1 pound Fresh Sole, Flounder, Salmons, Tilapia, Red Snapper, Grouper, etc
4 small plum Tomatoes, sliced as coins (or in winter Backyard Farm tomatoes at
Lemon slices for serving
1. Cut 4 sheets of parchment paper, each about 14” in length. Then fold in half width-wise. Cut around the edges of the two folded corners together, as if you were making a valentine . When you open the paper flat, it will be in the shape of a somewhat oblong oval.
2. In a large bowl, toss the spinach and garlic with 1-2 T of EVOO.
3. On each of the 4 sheets of open, flat parchment, divide evenly the raw spinach mixture.
4. Divide the fish fillets evenly over the spinach.
5. Arrange the slice tomatoes on top of the fish.
6. Season with salt and pepper.
7. Add 1 T of parmesan atop each fish pile (or the ¼ cup to a big package of fish.)
8. Fold parchment as ‘half-heart’ envelopes** to make an airtight seal. Basically, begin folding one corner at the fold, and continue to fold small angles of the paper until you reach the other corner. Tuck the final fold in. These can be stored on a tray in the refrigerator until preheating the oven.
9. Bake in a preheated 400ºF oven for 12 minutes. The parchment may puff or turn brown—this is fine.
10. Serve individually on plates and cut each parchment with scissors on top to open.
**Note: You may want to look up an internet video on helping with the parchment folding package technique!
You can also put a light egg wash on the edge of the parchment paper to help seal it tight.