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RECIPE
15 INGREDIENTS14 STEPS30MIN

Sole Papilliotte

4.8
4 Ratings

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176 Saved

Sam Marvin

Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
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A healthy dish which brings a touch of restaurant drama to your dining table.
30MIN
Total Time

Sam Marvin

Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
7 oz
Lemon Sole
2 1/2 Tbsp
1 pinch
1/2
3 Tbsp
2 Tbsp
1 bunch
Fresh Oregano
1/2 tsp
Crushed Red Pepper Flakes
1 cup
Extra-Virgin Olive Oil
1 Tbsp

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Nutrition Per Serving

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CALORIES
1163
FAT
118.2 g
PROTEIN
6.9 g
CARBS
32.2 g

Cooking Instructions

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Step 1
Make the Preserved Lemon Chimichurri: Rinse Capers (2 tablespoon) 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 Lemon (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 teaspoon), Extra-Virgin Olive Oil (1 cup), and Lemon Juice (4 teaspoon) 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 ounce) into manageable portions.
Step 8
Slice the Fingerling Potato (2 ounce), Bell Pepper (1 ounce), Gold Bar Zucchini (1 ounce), Zucchini (1 ounce) 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.

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Nutrition Per Serving
Calories
1163
% Daily Value*
Fat
118.2 g
152%
Saturated Fat
19.1 g
96%
Trans Fat
0.0 g
--
Cholesterol
22.8 mg
8%
Carbohydrates
32.2 g
12%
Fiber
4.3 g
15%
Sugars
3.4 g
--
Protein
6.9 g
14%
Sodium
609.7 mg
27%
Vitamin D
--
--
Calcium
75.8 mg
6%
Iron
3.1 mg
17%
Potassium
253.3 mg
5%
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