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Sole Fillets En Papillote Recipe
|Cooked ham slices||6|
|Butter||1⁄2 Cup (8 tbs)|
|Thyme leaves||1 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Lemon juice||To Taste|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1666 Calories from Fat 1149
% Daily Value*
Total Fat 130 g199.7%
Saturated Fat 71.8 g358.8%
Trans Fat 0 g
Cholesterol 519.6 mg
Sodium 1918.6 mg79.9%
Total Carbohydrates 36 g12.1%
Dietary Fiber 2.5 g9.8%
Sugars 14.4 g
Protein 93 g185.8%
Vitamin A 136.9% Vitamin C 114.2%
Calcium 21.8% Iron 22.1%
*Based on a 2000 Calorie diet
Cut six pieces of parchment or aluminum foil into ovals about thirteen inches at the widest point.
Cut the sole fillets in half.
Place a slice of ham on half of each piece of parchment or foil.
Top the ham with a slice of sole.
Dot the fish liberally with one quarter cup of the butter.
Sprinkle with salt, pepper, thyme and parsley.
Fold the other half of the parchment over and twist the edges to seal the ends envelope-fashion.
The edges must be thoroughly sealed to enclose the juices as the food cooks.
Place the packets in a shallow pan and bake fifteen minutes.
Meanwhile, melt the remaining one quarter cup of butter and season to taste with lemon juice.