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

Jennifer Trainer Thompson
Also appeared in: Health, June, 2016


Keller + Keller Photography

Recipe Summary

10 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400ºF.

  • 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.

  • 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.


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

Nutrition Facts

201 calories; fat 11g; saturated fat 2g; cholesterol 77mg; fiber 1g; protein 22g; carbohydrates 4g; sodium 749mg; iron 1mg; calcium 55mg.