Dover Sole with Asparagus & Meyer Lemons in Parchment from Lynn, Painters’ Cottage
Long ago, I served in the best restaurant in Minneapolis and they had a fish dish “en papillote”* I always found impressive. The steam would puff up the package, and, as I remember, we would cut it open at the table. I later learned from a Martha Stewart video how to pre-cut the parchment into a heart shape and crimp and twist before putting it in the oven.
Today, fish wrapped and cooked in parchment paper is our fastest-made meal after long days in our art studios or painting outside. Simple meals work best.
*En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used.
Dover Sole with Asparagus & Meyer Lemons in Parchment
Tonight’s dinner was Dover sole with asparagus, shallots, drizzled with olive oil, and fresh Meyer lemons with their juice, abundant this time of year in Southern California.
12 -14 minutes at 400 degrees
Use one rimmed baking sheet for three pieces of fish.
Wrap to cook, & serve in parchment paper