How to make fillets of sole al papillote

One of the cooking techniques that I like the most when preparing fish and vegetables is the paper. With this simple technique we achieve perfect results in terms of texture, flavors and, above all, preserving all the properties of the food, thanks to the fact that the food is steamed in its own juice and in a special wrapper.

The protagonists that we need to prepare a good fish al papillote are three, one quality lean fish, dressings among which we include vegetables and spices, And a special wrapping paper or a suitable container for this type of cooking.
Within the special papers we can use from aluminum foil, parchment paper, plastic baking film or specific silicone containers.

Among the dressings we can use vegetables such as leek, celery, carrot, onion or garlic, which are al dente with all their flavor, and spices such as pepper, star anise, bay leaf, dill, cumin or cardamom. If you want you can add a little fat like olive oil, lemon juice or vinegar. Everything to your liking.

Inside the fish, it is much better that we cook them in papillote without bones, that is why today we wanted to prepare some fillets of sole al papillote that are delicious and juicy. Ready in 20 minutes.

Sole fillets in papillote

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One of the cooking techniques that I like the most when preparing fish and vegetables is the papillote. These Papillote sole fillets are delicious

• Ángela

• Kitchen: cuisine
• Recipe type: best recipes
• Rations: 4

• Total time:

Ingredients

• 4 sole fillets
• 2 ripe tomatoes
• 3 Carrots
• 1 Chive
• 1 garlic
• Olive oil
• 1 lemon
• Star anise
• Celery
• Pepper
• Parsley
• Sal Island

Preparation

1. Paint the wrapper that you are going to use, in our case parchment paper, with a little olive oil and fill the wrapper with the vegetables chopped into julienne strips, cut very finely, and the spices.

2. Once you have it, introduce the sole fillets and close the paper well as a caramel so that no juice escapes.

3. Preheat the oven to 180 degrees and place the sole in the foil to bake for 15-20 minutes at 180 degrees.

4. Once we have it ready, we remove the fish in papillote from the oven and let it temper a little before opening the wrapper so as not to burn ourselves with the steam.

It is the juiciest and the vegetables give it a delicious flavor.