Sole and leeks en papillote

One of the quickest healthy suppers there is, baking fish in a parcel with flavourful leeks and herbs, really maximises flavour. If sole is elusive, this recipe also works well with sea bass, bream or trout fillets. 

Serves: 4
300g leeks, trimmed
100g frozen petit pois, defrosted
2 lemon sole, skinned and each filleted into four 
8 tbsp white wine
½ lemon, zest and juice
1 tbsp capers
A handful of dill, chopped
A handful of chives, chopped
Olive oil
Salt and pepper

Preheat the oven to 200C / Gas Mark 6

Slice the leeks thinly on the diagonal. Bring a pan of salted water to the boil and blanch the sliced leeks for 1 minute. Refresh in cold water, drain and tip into a bowl with the petit pois. Add the herbs, a little salt and pepper and a drop of olive oil and mix together. 

To make the parcels, cut out four large sheets of baking parchment. Divide the leek mixture between the four squares, placing a pile in the middle of each and spreading out slightly with the back of a spoon. Lay two fillets of sole on top of each pile of vegetables. 

Drizzle with olive oil and then sprinkle over the capers and a little lemon zest. Season with salt, pepper and a squeeze of lemon juice. Fold the edges of the paper together, from the outer edges towards the middle, twisting to seal. Just before you seal the parcels, add 2 tbsp of white wine to each.

Place the parcels on a large baking tray in the centre of the oven for 10-12 minutes, until the fish is just cooked through. Remove from the oven and serve immediately, still in the parcels if you like.

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