Sole in a Bag with Zucchini & Black Olives

Sole in a Bag with Zucchini & Black Olives
Jonathan Gregson
Provided by:
total prep
I love the colors and flavors of this dish. The black olives and basil add a salty, herbal tang, but the overall effect is surprisingly delicate. I like to serve these parcels just as they are, so people can open them up at the table. The steam billows out and the aroma hits diners smack in the face. It’s really theatrical, and so much fun.

Recipe courtesy of The Perfect Ingredient: 5 Fantastic Ways to Cook Apples, Beets, Pork, Scallops, and More by Bryn Williams/Kyle Books, 2012.

Ingredients

Directions

  • Preheat the oven to 350ºF.
  • Place the scallion, yellow zucchini, green zucchini, black olives, and basil in a bowl.
  • Season with salt and pepper, pour the olive oil over the top, and mix together well.
  • Cut four pieces of parchment paper or foil, each one measuring about 12in x 12in.
  • Divide the vegetables into four equal piles on the pieces of parchment paper or foil.
  • Place three sole fillets on each of the vegetable mounds, and fold each fillet in half to prevent them from overcooking. Season the sole with salt and pepper.
  • Divide the butter evenly between each pile. Then fold the paper or foil over to create four parcels and, before you close them, pour a quarter of the white wine into each one. Seal the parcels tightly by folding over the edges and crimping them together. Leave a little space inside the parcels for the steam.
  • Place a large, heavy-bottomed frying pan or roasting pan over high heat and place the parcels in it. When the parcels start to expand, remove them from the heat and place in the oven for 7 minutes. Remove and serve at once.