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Sole Papilliotte
Recipe

15 INGREDIENTS • 14 STEPS • 30MINS

Sole Papilliotte

4.8
4 ratings
A healthy dish which brings a touch of restaurant drama to your dining table.
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Sole Papilliotte
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Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
A healthy dish which brings a touch of restaurant drama to your dining table.
30MINS
Total Time
$5.13
Cost Per Serving
Ingredients
Servings
2
us / metric
Lemon Sole
7 oz
Lemon Sole
Kosher Salt
1 pinch
Lemon
1/2
Zucchini
10 tsp
Capers
2 Tbsp
Fresh Oregano
1 bunch
Fresh Oregano
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Extra-Virgin Olive Oil
1 cup
Extra-Virgin Olive Oil
Lemon
1
Lemon, juiced
4 tsp juice per 2 servings
Nutrition Per Serving
VIEW ALL
Calories
1159
Fat
118.1 g
Protein
6.3 g
Carbs
32.3 g
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Sole Papilliotte
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Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
Cooking InstructionsHide images
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 (as needed), 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 7 Slice the Lemon Sole (7 oz) into manageable portions.
step 8
Slice the Fingerling Potato (1/3 cup), Bell Peppers (8 tsp), Gold Bar Zucchini (9 tsp), Zucchini (10 tsp) and Lemon (1/2).
step 8 Slice the Fingerling Potato (1/3 cup), Bell Peppers (8 tsp), Gold Bar Zucchini (9 tsp), Zucchini (10 tsp) 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 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 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 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 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 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.
step 14 To serve, cut open the packets and serve directly in the parchment on a plate.
Tags
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Dairy-Free
Gluten-Free
Fish
Shellfish-Free
French
Seafood
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