Fish in Parchment

By Leite's Culinaria

Ingredients

1 scallion (trimmed and thinly sliced)
1 summer squash (trimmed and thinly sliced (about 1/4-inch or 6-mm thick))
1 green zucchini (trimmed and thinly sliced (about 1/4-inch or 6-mm thick))
2 ounces black olives (pitted and halved)
1 small bunch of basil
Salt and freshly ground black pepper
1 tablespoon olive oil
3 fillets lemon sole ((or other mild, delicate white fish, such as flounder), each skinned and cut into 4 portions)
4 tablespoons (2 oz) butter (cold, cut into small pieces)
3 to 4 tablespoons white wine

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Preheat the oven to 350ºF (176ºC). Cut 4 pieces of parchment paper or aluminum foil, each one measuring close to a 12-inch-by-12-inch square.

In a large bowl, combine the scallion, summer squash, green zucchini, black olives, and basil. Season with salt and pepper, drizzle with the oil, and mix well.

Divide the vegetables among the pieces of parchment paper or foil, placing a small but heaping mound in the center of each square.

Place 3 sole fillets on each mound, and fold each portion in half to prevent it from overcooking. Season the sole with salt and pepper. Divide the butter evenly among the mounds and dribble a scant tablespoon of wine over each.

Fold the paper or foil over the sole to create sealed parcels (fold in opposite sides at the same time, then repeat with the two remaining sides. Seal the parcels tightly by folding over the edges and crimping them together. Be sure to leave a little space inside the parcels for the steam.

Place the parcels on a rimmed baking sheet and place in the hot oven until the sole is cooked through, 10 to 14 minutes. (If using foil, it may take a few minutes longer.)

Immediately serve the parcels at once, placing them on plates and offering each guest a sharp knife to slit the parcels-and an equally sharp warning about not holding their faces too near the steam-puffed parcels as they set about making said slit.