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RECIPE
15 INGREDIENTS 14 STEPS 30min

Sole Papilliotte

4.8
4 Ratings
A healthy dish which brings a touch of restaurant drama to your dining table.
Sole Papilliotte Recipe | SideChef
A healthy dish which brings a touch of restaurant drama to your dining table.
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
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Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
30min
Total Time
$5.13
Cost Per Serving

Ingredients

Servings
2
US / METRIC
7 oz
Lemon Sole
2 1/2 Tbsp
3 Tbsp
2 Tbsp
1 bunch
Fresh Oregano
1/2 tsp
Crushed Red Pepper Flakes
1 cup
Extra-Virgin Olive Oil
1
Lemon , juiced
4 tsp juice per 2 servings
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1159
FAT
118.1 g
PROTEIN
6.3 g
CARBS
32.3 g

Cooking Instructions

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Step 1
Make the Preserved Lemon Chimichurri: Rinse Capers (2 Tbsp) in cold running water. Pat dry and chop them up.
Step 2
Pick the Fresh Parsley (1 bunch) leaves and rinse them under water. Pat them dry, mince and then measure out 2 cups. Do the same for the Fresh Oregano (1 bunch) and measure out 2 teaspoons.
Step 3
Remove the Preserved Lemons (2) from the brine. Cut them into wedges with a very sharp knife.
Step 4
Hold the wedges skin side down on a cutting board. Run the blade of the knife over the lemon to remove all the pith and pulp, so there is no white at all. Mince the peel finely.
Step 5
Combine the Capers, parsley, oregano, lemon peel, Crushed Red Pepper Flakes (1/2 tsp) , Extra-Virgin Olive Oil (1 cup) , and the juice from Lemon (1) in a mixing bowl and stir together.
Step 6
Set aside until ready to use. The sauce gets better if it sits for at least a couple hours.
Step 7
Slice the Lemon Sole (7 oz) into manageable portions.
Step 8
Slice the Fingerling Potatoes (1/3 cup) , Bell Peppers (2 1/2 Tbsp) , Gold Bar Zucchini (3 Tbsp) , Zucchini (3 Tbsp) and Lemon (1/2) .
Step 9
On a piece of parchement paper, lay the sliced potatoes, sweet pepper, gold bar zucchini, green zucchini and lemon. Season with Kosher Salt (1 pinch) and Ground Black Pepper (1 pinch) . Repeat with the other packets, one per person.
Step 10
Season the fish with salt and pepper and lay down on top of the vegetables.
Step 11
Cover with Preserved Lemon Chimichurri or herb oil.
Step 12
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
Step 13
Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish.
Step 14
To serve, cut open the packets and serve directly in the parchment on a plate.

Rate & Review

4.8
4 Ratings
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Nutrition Per Serving
Calories
1159
% Daily Value*
Fat
118.1 g
151%
Saturated Fat
19.0 g
95%
Trans Fat
0.0 g
--
Cholesterol
22.8 mg
8%
Carbohydrates
32.3 g
12%
Fiber
4.2 g
15%
Sugars
3.6 g
--
Protein
6.3 g
13%
Sodium
594.8 mg
26%
Vitamin D
--
--
Calcium
44.4 mg
3%
Iron
1.5 mg
8%
Potassium
128.6 mg
3%
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