Remember when everyone said that carbs were killing you? (And, like me, you rolled your eyes and replied, "What's next—eating broccoli contributes to blindness?") Turns out they were right. While I'm not quite ridding my pantry of all things bread—delicious, dependable spaghetti, I wish I knew how to quit you!—I am rethinking my weeknight meals. Chef Diana Yen's recipe for sole en papillote is just the ticket.
Elegant though it sounds, this dish is actually a cinch to make. In fact, it might be easier than your usual dinner standby because using parchment paper helps cut down on clean-up time, which is always a plus. "Healthy yet decadent, these little parcels feel like gifts at the dining table," says Yen. A present for me? I'll take it!
Sole en Papillote
-- 1 fennel bulb, thinly sliced, fronds reserved
-- 1 tablespoon lemon juice
-- 1 tablespoon olive oil, plus more for drizzling
-- salt and freshly ground pepper
-- parchment paper
-- 2 (4-ounce) sole fillets
-- ¼ cup olives, halved
-- 1 lime, cut in rounds
Preheat oven to 400°F and arrange rack in the middle. Meanwhile, toss fennel with lemon juice and olive oil. Season with salt and pepper.
Cut parchment into 2 heart shapes, leaving enough room to wrap a fillet in each. Evenly divide fennel mixture among one side of parchment half. Season sole fillet with salt and pepper and place on top of fennel. Top with olives and lime rounds and drizzle with olive oil. Fold other half of parchment over fish.
Starting at the top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet. Repeat with other fillet. Arrange the packets onto a baking sheet. Bake until fish is cooked through, about 15 minutes, until opaque. To serve, let diners open parchment package.