Fish

Sole en Papillote with Tomatoes and Olives takes several minutes to prepare.

Sole en Papillote with Tomatoes and Olives takes several minutes to cook.

Sole en Papillote with Tomatoes and Olives makes 4 servings.

The ingredients for Sole en Papillote with Tomatoes and Olives are:

16 oz sole fillets
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1/8 teaspoon red pepper flakes
1 cup grape tomatoes, halved
2 tablespoons capers, drained
8 large, pitted kalamata olives, quartered*
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons dry white wine*
2 tsp fresh thyme, chopped
8 fresh thyme sprigs

Here is how you make Sole en Papillote with Tomatoes and Olives:

Heat oven to 450?F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Saut? sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 1/2 tsp chopped thyme, 2 teaspoons wine, and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely.Place packets on a large rimmed baking sheet; roast 8 minutes. Transfer packets to plates. Slit tops with a knife; gently open. Serving Size:?Makes 4 servings

The nutritional information for Sole en Papillote with Tomatoes and Olives is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 165.6

• Total Fat: 6.1 g
• Cholesterol: 54.4 mg
• Sodium: 512.5 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 1.2 g
• Protein: 22.1 g