Parchment-Baked Sole, Vegetables, and Sherry Vinaigrette
Delicate, lively, light, and satisfying, this dairy-free parchment-baked gluten-free sole meal is also very flexible. Substitute your favorite white fish or add vegetables such as asparagus, zucchini, or yellow squash. Keep in mind that thicker items will take longer to cook.
Parchment-Baked Sole, Vegetables, and Sherry Vinaigrette Gluten-Free Recipe
Servings 2
Ingredients
- 2 teaspoons minced shallot
- 2 teaspoons minced garlic
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground pepper
- 6 small red potatoes or 2 medium red potatoes
- 1 orange or red bell pepper seeded and cut into thin strips
- 16 green beans trimmed
- 2 (6-ounce) or 4 (3-ounce) sole fillets
- 1/4 cup extra-virgin olive oil
- 4 fresh thyme sprigs 2 with leaves removed and 2 intact
- 6 kalamata or other brine-cured black olives (large), pitted and finely chopped
Instructions
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Position a rack in the center of the oven and preheat to 425°F. Cut 2 (16-inch) squares of parchment paper or aluminum foil.
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In a small bowl, combine the shallot, garlic, vinegar, and 1/8 teaspoon salt. Set aside.
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Pierce the potatoes with a fork and microwave until tender near the skin, and hot but not soft, 1-1/2 to 2 minutes. Cool slightly and slice 1/4-inch thick.
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Divide the potatoes between the parchment squares, slightly overlapping the slices in the center of each. Top each with half the bell peppers and half the green beans. Lay the fish fillets over the vegetables.
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Fold the edges of the parchment paper to create a rim for each square.
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To the vinegar mixture, add the olive oil and thyme leaves. Stir to combine, then pour half the vinaigrette over each fish preparation. Crown each with 1 thyme sprig, half the chopped olives, a sprinkle of salt, and a grind of pepper.
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Seal the parchment into packets by rolling and crimping opposite sides of the paper together over the fish and vegetables, then rolling and crimping the ends tightly under. Make a tight seal to prevent steam from escaping during cooking.
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Place the packets on a baking sheet and cook until the fish flakes easily with a fork, about 15 minutes. (To check for doneness, carefully open one end of a packet, avoiding the steam.)
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Transfer each packet to a dinner plate and cool for 5 minutes before opening. Be careful opening, as the steam will be hot. Serve.
Photography Erin Ng
