Sole en Papillote with Zucchini & Tomatoes
Sole en papillote - sounds pretty fancy right? En papillote literally means "in parchment" and basically, it's just a super easy way of cooking where you put all your ingredients in a parchment packet and bake it in the oven. Easy! It completely locks in flavors and moisture and makes the prep and cleanup of your meal a total breeze. My favorite en papillote recipes always use flaky white fish with juicy, seasonal veggies. Anytime I see this on a restaurant menu, I immediately order it because I know it has to be delicious and healthy - the fish gets cooked perfectly and all of the flavors from the herbs and veggies are heightened. I also love making this type of entree when I'm having friends over for dinner because 1, it's really easy and quick, and 2, each guest gets their own little packet and I kind of feel like I'm giving everyone their own yummy present.
So about a week ago, I realized my wedding is less than 4 months out. AHH!!! I decided it is officially time to get working on my bridal bod, but being on a diet is sooooo boring and annoying. I really wanted to come up with some fresh, new recipes that would make clean eating more exciting and fun, and this recipe is all that and more. These days I've been so beyond busy - wedding planning, renovating our condo (pics to come eventually!), working, going to pilates, and there's hardly been much time for cooking. Then I remembered the Fish En Papillote class I had last summer in Cooking School. Even with very little spare time, I can always whip up this type of recipe in 20 minutes flat and have a perfectly healthy and delicious dinner. It's packed with so much flavor and is a nice light, low-cal, and filling meal. You're absolutely going to love it all summer long . . . Whether you're working on your bridal bod, bikini bod, or just cleaning up your diet, wrapping it up en papillote makes healthy eating a breeze and I promise it will be your new go-to!
4 sole fillets (about 6 oz each)
1/2 tbsp extra virgin olive oil
2 cups cherry tomatoes (I used red and yellow) - halved
1 zucchini - thinly sliced and cut in half
1 clove garlic - chopped
2 tbsp freshly shaved parmesan
2 Dorot frozen basil cubes (or 1 1/2 tbsp chopped fresh basil)
Fresh thyme sprigs (at least 8)
Salt and pepper
+ 4 sheets of parchment paper
Feel free to make this recipe with any of your favorite seasonal veggies or any flaky white fish! Let me know how it goes!!
7/16/2014 06:23:38 am
This looks amazing Lindsay!
7/17/2014 10:41:17 am
Glad to see you back giving us great recipes....I love this and will try it on Monday.
7/31/2014 11:53:20 am
Amazingly easy to follow video and SOO quick! I can't believe how fast I've already whipped up dinner! A HUGE thank you WeekNight Bite :)
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Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.