Entree: France – Sole en Papillote with Leeks and Lemon (Sole baked in parchment with leeks and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 25 min

Ingredients

- 4 sole fillets, approx. 5 oz (140 g) each
- 2 medium leeks, trimmed and very thinly sliced, approx. 8 oz (225 g) total
- 4 tbsp (60 g) unsalted butter, softened and divided
- 1 lemon, thinly sliced and juiced, approx. 2 tbsp (30 ml) juice
- 1/4 cup (60 ml) dry white wine or fish stock
- 2 tbsp (8 g) chopped fresh dill or parsley
- Salt
- Freshly ground black pepper
- Parchment paper or heavy-duty foil for parcels

Instructions

1. Preheat oven to 400°F (200°C). Cut four large squares of parchment; place a thin layer of sliced leeks in the center of each, season with salt and pepper.
2. Place one sole fillet atop the leeks on each parcel, season, dot each fillet with 1 tbsp (15 g) butter, drizzle with 1/2 tbsp (7.5 ml) lemon juice and 1 tbsp (15 ml) white wine or stock, add a couple lemon slices and sprinkle with chopped herbs.
3. Fold and crimp the parchment to seal parcels tightly; place on a baking sheet and bake 10–12 minutes (depending on fillet thickness) until fish is opaque and flakes easily.
4. Transfer parcels to plates, open carefully to release steam, and serve immediately with the cooking juices spooned over the fish.