Filet of sole in parchment paper

Yield: 1 servings

Measure Ingredient
2 teaspoons Olive oil
½ cup Chopped shallots
2 tablespoons Coarse-grain mustard
2 tablespoons Low-fat sour cream
\N \N Parchment paper
6 cups Baby spinach leaves
4 \N 6 oz. filet of sole
\N \N Salt and pepper
\N \N Lemon wedges

Directions: In a small saut‚ pan, heat the olive oil. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and stir in the mustard and sour cream. Cut four pieces of parchment paper. Fold each piece in half and cut the edges to create a half heart shape. Open each half heart and mound about 1½ cups of the spinach in the center.

Top with a piece of fish. Spread 1 T. of the shallot mixture on top of the fish. Season with salt and pepper. Fold the side of the parchment over the fish and pleat the edges to seal tightly. Place the packets on a baking sheet. Bake at 450 degrees for 15 minutes. Serve with lemon wedges.

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