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Sole en papillote

BT Toronto | posted Wednesday, Aug 7th, 2013

Sole en papillote


  • 1 red pepper, julienne
  • 1 carrot, grated or julienne
  • 15 snow peas, julienne
  • 8 cherry Tomatoes, halved
  • 4oz. sole fillets
  • 2 tbsp butter
  • 2 sprigs fresh dill, chopped
  • 1 tbsp white wine (optional)
  • To taste salt & pepper


  1. Preheat the oven to 425F. Cut 2 heart-shaped pieces of parchment paper large enough to contain the fish and vegetables when folded in half.
  2. Toss the vegetables together. Place the half of the vegetables on half of each piece of the parchment paper. Place one of the sole filets on each portion of vegetables. Place half of the butter and dill on top of each piece of fish. Season with salt & pepper. Add a splash of white wine (optional)
  3. Fold the parchment paper over the fish and seal well on all sides. Carefully slide the fish onto the tray and slide into toaster oven for 8-10 minutes.
  4. Remove the tray from the toaster oven, place the envelope on a big plate, take it to the table and break open the parchment paper.

Courtesy Michael P. Clive,

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