Dover sole en papillote with tomatoes and olives
'En papillote' is a classic French technique that yields soft and juicy fish. As the sole is encased in baking paper, it is cooked using a combination of baking and steaming. It is great with a beautiful green salad and crushed potatoes.
Recipe information
Yield
2
Ingredients
To serve
Preparation
Step 1
Heat the oven to 170°C/fan oven 150°C/ mark 3. Cut 2 sheets of baking paper, each measuring 7.5cm bigger than the fish on all sides. Set 1 piece of the baking paper on a baking tray, season the Dover sole with sea salt and place it in the middle of the paper. Top this with the 6 slices of lemon, then the tomatoes, olives, capers and chopped parsley, and, finally, the olive oil and the white wine.
Step 2
Brush the edges of the baking paper with the beaten egg and place the other sheet of baking paper on top, sticking it to the egg. Working methodically, fold over each corner of the paper and then work ground in a circle, folding the paper over on itself until the fish is tightly sealed. Transfer the baking tray to the oven and cook the fish for 20 minutes, then remove and allow to rest for 5 minutes.
Step 3
Cut the baking paper parcel down the middle, scrape the topping neatly off the sole and lift it out onto a chopping board or a large serving plate.
Step 4
Remove the top fillet of the Dover sole, working with a spatula from the head end down to the tail, and then set aside. Lift off the bones in one piece from the bottom fillet. Place the top fillet back on top of the bottom fillet and make a clean cut lengthways down the middle.
Step 5
Place these long pieces of fish on two warmed plates and cover with the cooked lemon slices, tomatoes, olives and capers, then finish with the sauce from the parcel and some freshly chopped parsley. Serve with the lemon wedges alongside the fish.
