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Sole en Papillote with Leeks and Herbed Butter

Cooking fish en papillote, or in parchment paper, yields moist, tender results with little fuss. Steaming the fish is a healthy way to cook it.

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Yield: 4 servings

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Active Time: 30 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

For the herbed butter:
1 stick butter, room temperature
1 teaspoon lemon zest
1 tablespoon fresh basil, chiffonade
1 tablespoon fresh parsley, rough chopped
Salt and pepper to taste
For the sole in parchment:
2 tablespoons butter, room termperature
2 leeks, white and tender green part only, cut into medium dice and washed well
1 roasted red pepper, cut into thin slices
2 tablespoons capers, drained
Four 5 to 6 ounce sole fillets
Salt and pepper to taste

Preheat the oven to 400 degrees.
Combine the stick of butter, zest and herbs in a small bowl and cream together with a spoon or spatula. Season with salt and pepper to taste. Set aside.
Cut out four large heart-shaped pieces of parchment paper. Brush softened butter around the edges of the parchment. Place the fish on one side of the heart and season with salt and pepper.
Top the fish with the leeks, roasted pepper slices and capers. Place a dollup of the butter on top of the vegetables. Seal the parchment by folding over the other side of the heart, folding in the edges of the paper, and twisting the ends to secure.
Place the packages on a sheet tray. Cook until the packages become puffy and slightly browned, about 10 minutes. Open the paper carefully and serve in the parchment.