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Sole En Papillote Recipe
|Fish fillets/Sole /any other fish||1 1⁄4 Pound (Fresh Or Frozen)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Nonstick spray coating||1|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Green onions||2 , sliced|
|Margarine||1 Tablespoon, melted|
Calories 166 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.1%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 93.8 mg
Sodium 130 mg5.4%
Total Carbohydrates 1 g0.5%
Dietary Fiber 0.54 g2.2%
Sugars 0.3 g
Protein 25 g50.4%
Vitamin A 7.5% Vitamin C 13.4%
Calcium 8.4% Iron 1.2%
*Based on a 2000 Calorie diet
Cut into four pieces.
Place fish in a shallow dish, then add vermouth.
Cover and marinate in the refrigerator for 1 hour.
Spray a skillet with nonstick coating.
Cook mushrooms and onions in the skillet till tender.
Remove fish from vermouth.
Add vermouth to mushroom mixture.
Cook mixture over medium heat till liquid evaporates.
Meanwhile, fold each piece of parchment paper in half lengthwise, then cut a half-heart shape on the folded edge.
To assemble, open one parchment heart and brush half of it with some melted margarine.
Place one fish portion on the brushed half of heart, cutting fillet as necessary to fit.
Top with 1/4 of the mushroom mixture, then sprinkle with pepper.
Place lemon slice on the fillet.
Fold paper and seal the package, making four bundles total.
Place bundles on a baking sheet.
Bake in a 450° oven about 10 minutes or until paper puffs up or, carefully unwrap paper and test with a fork for doneness.
Slit bundles; transfer to serving plates.