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Sole en Papillote with Tomatoes and Olives
Nb persons: 4
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| yield: Makes 4 servings Delicately flavored sole is a dieter's BFF, with only 73 calories per 3-ounce fillet. ingredients | |
| Parchment paper | |
| 4 | sole fillets, (6 ounces each) I used Talapia |
| 1 tablespoon plus 4 teaspoons | olive oil, divided |
| 3 cloves | garlic, 2 thinly sliced, 1 halved |
| 1/8 teaspoon | red pepper flakes |
| 1 cup | grape tomatoes, halved |
| 2 tablespoons | capers, drained |
| 8 | large, pitted kalamata olives, quartered |
| 1/2 teaspoon | kosher salt |
| 1/4 teaspoon | freshly ground black pepper |
| 8 teaspoons | dry white wine |
| 4 teaspoons | unsalted butter |
| 8 | fresh thyme sprigs |
| 4 slices (1/2-inch thick) | ciabatta bread |
Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. If using talipia roast 10- 12 min. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.
Read More http://www.epicurious.com/recipes/food/views/Sole-em-en-Papillote-em-with-Tomatoes-and-Olives-51101600#ixzz1x1z01bpT
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