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

 

Preheat oven to 400°.

 

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 ½ teaspoon capers, 3 sliced cherry tomatoes and 4 halved kalamata olives.

 

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.

 

Bake on a bake sheet for 10-15 minutes depending on the thickness of fillets.

 

Transfer to a plate and garnish each portion with basil.

Serves 4

​

​

Printable version

​

​

Original recipe