Sole Recipe – Eats Now

Name: Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Parchment paper; 4 sole fillets (6 ounces each); 1 tablespoon plus 4 teaspoons olive oil, divided; 3 cloves garlic, 2 thinly sliced, 1 halved; 1/8 teaspoon red pepper flakes; 1 cup grape tomatoes, halved; 2 tablespoons capers, drained; 8 large, pitted kalamata olives, quartered; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 teaspoons dry white wine; 4 teaspoons unsalted butter; 8 fresh thyme sprigs; 4 slices (1/2-inch thick) ciabatta bread

Servings: persons

Parchment paper
4 sole fillets (6 ounces each)
1 tablespoon plus 4 teaspoons olive oil, divided
3 cloves garlic, 2 thinly sliced, 1 halved
1/8 teaspoon red pepper flakes
1 cup grape tomatoes, halved
2 tablespoons capers, drained
8 large, pitted kalamata olives, quartered
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons dry white wine
4 teaspoons unsalted butter
8 fresh thyme sprigs
4 slices (1/2-inch thick) ciabatta bread

1
Heat oven to 450u00b0F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Saute sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Parchment paper, 4 sole fillets (6 ounces each), 1 tablespoon plus 4 teaspoons olive oil, divided, 3 cloves garlic, 2 thinly sliced, 1 halved, and more.

Yes, Sole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions