One of the reasons I love making this steamy filet of sole en papillote is for its sheer simplicity. A nice, thick sole filet is strewn over a bed of thinly sliced mushrooms, zucchini, carrots, and onions, where it gently steams with garlic, chili, ginger and sesame oil. I like to make my papillote in the shape of a heart, I am a hopeless romantic after all! Seriously though, the heart shape creates an air pocket with enough space to lock in steam along with all the rich, natural flavors. I also find it ensures a pretty presentation that looks fun and unique on your dinner plate.

Cooking en papillote is a method of cooking that involves baking food that is put into a pouch and baked. This does wonders to keep the fish beautifully moist and juicy (definitely what we’re after when it comes to fish). It’s a simple technique that almost feels like you’re unwrapping a delicious gift with tender, juicy bites infused with all that aromatic steam.

Clean, delicious, and incredibly easy, trust me when I say that this filet of sole en papillote the ultimate healthy dish, and one that you’ll be making over and over again!

*Feel free to substitute the filet of sole with red snapper or seabass. Salmon also works very well here.

Ingredient

• 4 sole fillets
• 1 medium onion, thinly sliced
• 1 carrot, julienned
• 1 zucchini, julienned
• 200g mushrooms, thinly sliced
• 2 tsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tbsp honey
• 1 tsp sesame seeds (optional, for garnish)
• sliced red chili pepper (optional)
• Fresh coriander or sliced green onions for garnish
• Salt and pepper, to taste
• Parchment paper,for making the papillote

Instructions

Preheat the oven: Set your oven to 400°F (200°C).

Thinly slice the onion, julienne the carrot and zucchini, and slice the mushrooms.

Make your sauce by mixing the sesame oil, soy sauce, rice vinegar, grated ginger, minced garlic, and honey in a small bowl, set aside.

Create the heart-shaped papillote for your filet of sole by folding four large sheets of parchment paper in half (about the size of a half sheet pan – 18 x 13 inches), like closing a book. With the folded edge on one side, use scissors to cut a large, half-heart shape, starting from the folded edge and curving outward, just like you would when cutting out a paper heart as a kid. When you unfold the paper, you’ll have a full, symmetrical heart shape.

Place 1/4 of your vegetables on on one side of the heart, near the crease. Add a spoonful of the sauce and season with salt and pepper. Top with a filet of sole, season with salt and more sauce. Then, fold the other half of the heart over to cover everything. Starting at the top of the heart, make small overlapping folds along the edge, working your way around the curve. This seals the packet tightly so steam can’t escape. Once you reach the bottom tip of the heart, twist it tightly to secure the seal. Make sure the packets are tightly sealed to trap the steam inside. Repeat with the remaining filet of sole.

Place the papillote packets on a baking sheet and bake in the preheated oven for 12-15 minutes, until the fish is cooked through and flakes easily with a fork.

Carefully open the packets (be cautious of the hot steam), and transfer onto four plates. Garnish with sesame seeds and chopped cilantro or green onions if desired. Serve your filet of sole en papillote immediately.

View the short Instagram video on @lidijaskitchen here

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