Papillote (pronounced pah-pee-YOHT), or cooked in parchment paper, is well suited for a delicate springtime dish. Aromatic vegetables and herbs enhance this mild fish as they are gently steamed in parchment packets, staying moist and flavorful.
SOLE EN PAPILLOTE WITH SPRING VEGETABLES
4 (4-ounce) sole fillets
4 fresh asparagus tips, cut on diagonal
Baby carrots or 1 carrot, julienned (cut into long thin strips)
Sweet pea pods, julienned
1 shallot, finely chopped
1 tablespoon extra-virgin olive oil
8 sprigs fresh thyme
4 pats unsalted butter
1/4 cup white wine
Kosher salt and freshly ground pepper
Parchment paper, bleached or unbleached
Preheat oven to 375ºF.
In a bowl, mix together onion, asparagus, carrots and pea pods. Add the oil and toss gently to combine. Cut 4 six-inch-wide pieces from the roll of parchment paper, fold each in half. (Do not use foil, it will affect the taste.)
Place fillet in the crease of the parchment paper, arrange the vegetables on top of the fish, dividing evenly, season with salt and pepper. Top the vegetables with 2 sprigs of thyme, a pat of butter and 1 teaspoon white wine.
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you crimp and fold to seal the packets well so they puff during cooking, otherwise the steam will escape.
Place the packets on a baking sheet and bake until the fish is cooked through and flakes easily with a fork, about 12 to 15 minutes, depending on the thickness of the fish.
Remove from the oven, serve fish and vegetables directly in the parchment paper or open and transfer to a plate using a spatula.