I love this recipe because it’s a bit different. This recipe works well with any white, mild tasting, flaky fish. I always recommend wild caught fish, if you can find it. You can use foil instead of parchment paper. I find parchment paper a bit more healthy for you, and more presentable when going oven to table. Allow your guests to pop the parcels and let the steam roll out enveloping their senses….and all that good stuff.
Please watch https://youtu.be/WLbKvPlaKng for more details on how to parcel your fish.
Parchment Dover sole steamed in the oven results in juicy and flaky fish.
- 2 Dover Sole filets approx. 1 lb of fish
- 2 small zucchini thinly julienned on a mandolin * (use yellow and green for color, discard seeds in center)
- 2 small shallots thinly sliced on a mandolin
- 1/4 teaspoon Salt
- 1/4 teaspoon dried thyme or 2 fresh thyme sprigs
- 2 tablespoons lemon juice or white wine
- 2 tablespoons extra virgin olive oil
Mix all topping ingredients in a bowl.
Wash your fish and pat dry with paper towel.
Season both sided of fish with salt and pepper. Place onto parchment paper.
Top with zucchini and onion topping.
Wrap your parcel. Bake in a preheated oven at 375 for 15 minutes. If your fish filet is thick, more than 3/4 of an inch, add another 5 minutes to cooking time.