Monday, July 30

Filet of Sole with Tomatoes and Olives

As those who follow my blog know I do 99% of my grocery shopping at Trader Joe's. This means that I sometimes have to substitute a certain ingredient for the similar but not quite the same ingredient that TJs happens to have available that week.

Having said that I would be remiss not to mention that my "Filet of Sole" was actually a "Filet of Hake" (which doesn't sound nearly as fancy.) Like Sole, Hake is a low fat, firm, mildly flavored fish. Also like Sole, the mercury content is very low so it's safe for my pregnant friends:) Feel free to choose either fish (or another similar substitute, Cod) for this dish.

Parchment Paper
4 sole fillets (6 oz each)
1 tbsp plus 4 tsp olive oil
2 cloves garlic, thinly sliced,
1/8 tsp red pepper flakes
1 cup grape tomatoes, halved
2 tbsp capers, drained
8 large pitted kalamata olives, halved
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
8 tsp white wine
4 tsp unsalted butter
8 fresh thyme sprigs

Heat oven to 450 degrees. Fold four 15 inch square pieces of parchment paper in half. Starting at the fold of each piece, draw a large half heart. Cut along outline and open. Place1 fish fillet to the right of each crease.

In a small skillet, warm 1 tbsp oil over medium heat. Saute sliced garlic and pepper flakes until garlic turns golden, 1 minute. Removed the skillet from heat, stir in tomatoes, capers, and olives.

Sprinkle fish with salt and pepper then top each fillet with 2 tsp wine, 1 tsp butter, 1/4 tomato mixture and two sprigs of thyme.

Fold other half of heart over fish. Starting at top of each half heart and continuing to the bottom, fold tightly to seal packet. Twist tail tightly to seal completely.

Place packets on a large rimmed baking sheet, roast 8 minutes.

1 comment: