Sole en Papillote with Tomatoes and Olives

Ingredients for Sole en Papillote with Tomatoes and Olives

• Carta da forno

• 4 sole fillets (170g each)

• 1 tablespoon plus 4 teaspoons olive oil, divided

• 3 cloves garlic, 2 thinly sliced, 1 halved

• 1/8 cucchiaini di fiocchi di peperoncino rosso

• 150g di pomodorini a grappolo, tagliati a metà

• 2 tablespoons capers, drained

• 8 large, pitted kalamata olives, quartered

• 1/2 cucchiaini di sale kosher

• 1/4 cucchiaini di pepe nero macinato fresco

• 8 teaspoons dry white wine

• 4 teaspoons unsalted butter

• 8 fresh thyme sprigs

• 4 slices (1/2-inch thick) ciabatta bread

Heat oven to 232°C. 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 tablespoon oil over medium heat. Sauté 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 2 teaspoons wine, 1 teaspoon butter 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. Grill or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 20ml oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.

Avvertenza

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