Sole en Papillote

Sole en Papillote

  • Serves 1 filet per person people
  • Prep Time 5 mins
  • Cook Time 10 mins
  • Total Time 15 mins
  • Skill Level easy  


  • Sole fillets (or halibut, salmon or tilapia fillets)
  • 1/4 cherry or grape tomatoes, halved
  • 4 Fairway mixed pitted olives (chopped or halved)
  • Handful of capers
  • 1/2 lemon – all its juice
  • 1 tbsp butter
  • 3 thyme (or rosemary) sprigs
  • 1 glug grape seed oil
  • Parchment paper
  • Optional: Fairway baguette slices, toasted


  1. 1Preheat your oven to 450°F.
  2. 2Prepare your parchment paper: take a 15” piece, fold in half, cut out half a heart, open paper to reveal a heart.
  3. 3Place halved cherry or grape tomatoes in a small bowl and drizzle with grape seed oil.
  4. 4Place fish on the parchment paper right beside the crease. Add a handful of olives and capers atop the fish. Add the tomatoes and oil. Add 1 tbsp butter in center. Drizzle the juice of half a lemon. Add a few sprigs of herb. Season with salt and pepper. Fold over half side of paper and fold sides together.
  5. 5Bake in oven for 8-10 minutes (the sides of parchment paper will begin to brown slightly).
  6. 6You can serve the fish with the parchment paper on a plate, cutting it open to reveal the fish. Optional: Fairway baguette slices, toasted and drizzled with olive oil.