Baking Fish in parchment paper, “en papillote”, seals in the moisture and produces perfectly crisps-tender vegetables. Once the oven is heated the baking time is very short. This is especially useful when cooking white fish that would otherwise fall apart if cooked in a fry pan.
FILLET of SOLE IN PARCHMENT
2 fillets of sole
2 slices of lemon6 green onions
salt and pepper
olive oil
soft margarine
non-stick cooking spray
parchment paper
• Set the oven to 350F.
• Rinse the fillets and pat dry with paper towels.
• Wash the onions.
• Fold a sheet of parchment paper in half.
• Place a fillet by the fold.
• Place the lemon slices and onions on the fillet.
• Sprinkle with salt and pepper.
• Drizzle fillet with olive oil.
• Brush the edges of the parchment paper with soft margarine.
• Fold the parchment in half enclosing the fish.
• Stick the edges together; the margarine is the glue.
• Fold the 3 sides over several times.
• Fold the 3 sides over several times.
• Spray a baking pan with cooking spray.
• Place the parchment package inside the pan.
• Spray a baking pan with cooking spray.
• Place the parchment package inside the pan.
• Place the parchment package inside the pan.
• Spray a baking pan with cooking spray.
• Place the parchment package inside the pan.
• Repeat the process with the second fillet.
• Spray the top of each package with cooking spray.
• Bake for 10-12 minutes until paper is puffed and brown.
• Spray the top of each package with cooking spray.
• Bake for 10-12 minutes until paper is puffed and brown.
