Sole En Papillote With Tomatoes And Olives Food

SOLE EN PAPILLOTE WITH TOMATOES AND OLIVES

Sole en Papillote with Tomatoes and Olives image

Provided by Larraine Perri

Categories Fish Olive Tomato Low Cal Dinner Summer Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 14

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

Steps:

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.

SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES

Sole Gratin With Tomatoes, Capers and Olives image

Great Mediterranean flavors in this fish recipe. Simple, elegant, tasty and healthy, too! Recipe from the Food Network Kitchens. Note: you don't need much salt because there is enough salty flavor from the olives and capers.

Provided by LifeIsGood

Categories European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

5 tablespoons extra-virgin olive oil, plus some extra for the pan and fish
24 ounces sole fillets
kosher salt, to taste
fresh ground black pepper, to taste
14 ounces plum tomatoes, drained
1 small onion, halved and sliced
15 -20 pitted kalamata olives, sliced in half
2 tablespoons capers, drained
1/2 cup flat leaf parsley, coarsely chopped
1/4 cup dried breadcrumbs

Steps:

Preheat your oven to 400 degrees F.
Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.

FISH FILLETS WITH TOMATOES AND OLIVES IN PARCHMENT

Fish Fillets With Tomatoes and Olives in Parchment image

Transform flounder fillets into an elegant dinner with this classic French technique.

Categories Fish Olive Tomato Bake Low/No Sugar Gourmet

Yield Serves 4

Number Of Ingredients 9

Ingredients

four 20 by 15 inch pieces of parchment paper
vegetable oil for brushing the parchment
four 6- to-8 ounce skinless flounder or orange roughy fillets
twelve 1/4-inch-thick tomato slices
8 Kalamata or other brine-cured black olives, pitted and sliced thin
1/2 teaspoon dried hot red pepper flakes
1 1/2 tablespoons unsalted butter, cut into bits
the zest from 1/2 orange removed with a vegetable peeler and cut into thin julienne strips
4 fresh herb sprigs, such as sage, thyme, or parsley

Steps:

On a work surface brush 1 of the pieces of parchment with the oil, turn it over, and brush the other side with the oil. Arrange a second piece of parchment on top of the first, brush it with the oil, and layer the remaining 2 pieces on top in the same manner. Season the fish with salt and pepper, arrange 1 of the fillets on one half of the top piece of parchment, and top it with 3 tomato slices, one fourth of the olives, 1/8 teaspoon of the red pepper flakes, one fourth of the butter, one fourth of the zest, and 1 herb sprig. Fold the other half of the parchment over the fillet, beginning with a folded corner twist and fold the edges together forming a half-heart-shaped packet, and seal the end tightly by twisting it. Make 3 more packets with the remaining parchment and ingredients in the same manner. (Alternatively, the fish mixture can be wrapped in sheets of foil, oiling only the inside.) Bake the packets on a baking sheet in the middle of a preheated 450°F. oven for 10 minutes and cut them open before serving.

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