Sole _en Papillote_ with Tomatoes and Olives

fish olive tomato low cal dinner summer healthy self sugar conscious pescatarian peanut free tree nut free soy free kosher

Larraine Perri

Makes 4 servings

Source

Ingredients

Parchment paper

4 sole fillets (6 ounces each)

1 tablespoon plus 4 teaspoons olive oil, divided

3 cloves garlic, 2 thinly sliced, 1 halved

1/8 teaspoon red pepper flakes

1 cup grape tomatoes, halved

2 tablespoons capers, drained

8 large, pitted kalamata olives, quartered

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

8 teaspoons dry white wine

4 teaspoons unsalted butter

8 fresh thyme sprigs

4 slices (1/2-inch thick) ciabatta bread

Method

Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.