Petrale Sole Niçoise
Gweneth Paltrow / Because I'm Additcted
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.