Sole en Papillote


Keller + Keller Photography


  • 4 4- to 6-oz. sole fillets
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sliced fresh basil
  • 1 pint grape tomatoes, halved
  • 2 scallions, thinly sliced


1. Preheat oven to 400ºF.

2. Cut 4 (12-inch) square sheets of parchment. Fold each in half, then open parchment and put a fillet on 1 side of crease line. Season fillets with salt and pepper and sprinkle with garlic and oil. Lay basil, tomatoes and scallions evenly across top of each fillet. Close parchment and crease edges together in a narrow fold to seal.

3. Lay packets on a large baking sheet and bake until puffed and golden, 10 to 15 minutes. To serve, place packets on plates and slice open with a knife, taking care not to get burned by the steam.


  • Active:
  • Total:
  • Yield: Serves 4

Nutritional Information

Calories per serving: 201
Fat per serving: 11g
Saturated fat per serving: 2g
Cholesterol per serving: 77mg
Fiber per serving: 1g
Protein per serving: 22g
Carbohydrate per serving: 4g
Sodium per serving: 749mg
Iron per serving: 1mg
Calcium per serving: 55mg

Good to Know

The sole can be prepped several hours in advance; keep until ready to cook.

This Recipe Is

Jennifer Trainer Thompson Adapted from Fresh Fish. Copyright © Jennifer Trainer Thompson. Used with permission from Storey Publishing.