When I first started cooking, I was intimidated by fish. I wasn’t sure if I was undercooking or overcooking the protein, and by the time I’d slice into it to confirm, the fish was in pieces. I didn’t totally mind the pieces – they were great on salads or tacos – but I wanted to graduate to properly preparing a whole piece of fish. That’s when I discovered parchment baked fish recipes.
Parchment baked fish is so wildly easy, and with the right amount of moisture and flavor tossed tightly into the folded packets, it is quite flavorful and delicious. The key is finding the good recipes like this ‘Nicoise Petrale Sole’ by Gwyneth Paltrow. It’s from her new cookbook, It’s All Easy, which is an essential in my kitchen these days. Here’s how to make it:
Recipe: Nicoise Petrale Sole from It’s All Easy
4 petrale sole fillets, or whatever looks best
Salt and pepper
2 teaspoons capers
12 cherry tomatoes, cut in half
16 pitted kalamata olives, cut in half
4 teaspoons white wine
4 teaspoons olive oil
4 teaspoons julienned fresh basil
1. Preheat oven to 400.
2. Lay out four 9×11-inch pieces of parchment paper on a flat surface. Season sole generously with salt and pepper and place in parchment paper. Top each with 1/2 teaspoon capers, 3 sliced cherry tomatoes and 4 halved kalamata olives.
3. Pour 1 teaspoon white wine and 1 teaspoon olive oil over each, then fold the parchment paper over the fish and tightly roll up the edges so that no liquid can escape.
4. Bake on a bake sheet for 10-15 minutes depending on the thickness of fillets.
5. Transfer to a plate and garnish each portion with basil.