Sole in Pappilotte

Serves 4.


  • Parchment paper 4 each, 14″ circles
  • 4 sole fillets, 6 oz each
  • Salt as needed
  • Pepper as needed
  • 1 TBSP olive oil
  • 2 cloves garlic, thinly sliced
  • 1/8 TSP red pepper flakes
  • 1/2 cup red grape tomatoes, halved
  • 1/2 cup yellow tomatoes, halved
  • 1 cup green thin beans, stemmed
  • 2 TBSP capers, drained
  • 8 large, pitted green olives, quartered
  • 1/4 dry white wine (can substitute vegetable or fish stock)
  • 4 TSP unsalted butter
  • 8 thyme sprigs
  • Small non stick saute pan
  • Baking sheet


  1. Preheat oven to 400°F
  2. Cut out four 14″ circles of parchment paper, fold in half to crease and unfold
  3. Place 1 fish filet next to crease and add pinch of salt and pepper
  4. In the small non stick sauté pan warm 1 TBSP oil over medium heat
  5. Sauté sliced garlic until golden brown about 1 minute and then add red pepper flakes and wine, cook for 30 seconds
  6. Remove sauté pan from heat, stir in tomatoes, green beans, capers, and olives
  7. Divide tomato mixture evenly on top of sole fillets
  8. Top each filet with 1 TSP butter and 2 sprigs of thyme
  9. Fold other half of parchment over fish, starting at top of each paper make small, tight, overlapping folds along the outside edge to seal and twist slightly to seal completely
  10. Place packets on a baking sheet for 8 minutes at 400°F
  11. Carefully slit packets (steam will escape)
  12. Serve with seasoned basmati or jasmine rice

French Press