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Sole en Papillote with Mushrooms, Croutons, and Brown-Butter Caper Sauce

Sole en Papillote with Mushrooms, Croutons, and Brown-Butter Caper Sauce

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Cooking “en papillote” is a French technique in which food is cooked inside a parchment (or foil) envelope. The envelope traps all the flavors, resulting in a moist, delicious dish. We’re using this technique to steam delicate sole along with mushrooms, lemon rounds, and French green beans. A buttery caper sauce is the pièce de résistance.

Allergens:FishWheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sole

(ContainsFish)

8 ounce

Mushrooms

1 ounce

Capers

1 unit

Lemon

4 ounce

Green Beans

2 slice

White Bread

(ContainsWheat, Soy)

Not included in your delivery

3 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2681.944 kJ
Calories641 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate42 g
Sugar9 g
Dietary Fiber7 g
Protein52 g
Sodium1065 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 450 degrees. Thinly slice the mushrooms. Cut the bread into ½-inch cubes. Cut half the lemon into rounds. Season the sole on all sides with salt and pepper.

2

Cook the vegetables: heat 1 tablespoon oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook, tossing, until soft and golden brown, 4-5 minutes. Season with salt and pepper and set aside. Add the green beans and 1/3 cup water to the same pan over medium heat. Cook, tossing, for 6-7 minutes, until green beans are tender and water has evaporated. Season with salt and pepper.

3

Assemble each foil packet: fold an 18-inch piece of tin foil in half widthwise, then open it up like a book. In the center of one side, layer half the vegetables, 1 sole fillet, a pinch of salt and pepper, and a lemon round. Optional: finish with a drizzle of olive oil for an indulgent twist. Fold over the tin foil and crimp to seal the edges around the fish. Repeat.

4

Place the foil packets on a baking sheet and place in the oven for 9-12 minutes, until fish is flaky and opaque.

5

Make the croutons: while the fish cooks, heat 1 tablespoon butter over medium heat in the same pan you cooked the mushrooms in. Add the cubed bread and cook, tossing, until golden brown and crispy, 3-4 minutes. Season with salt and pepper and set aside.

6

Make the brown-butter caper sauce: heat 2 tablespoons butter over medium-low heat in the same pan you cooked the croutons in. Cook, watching carefully, until the butter foams and solids turn golden brown. You’ll see little golden brown specks beginning to develop in the bottom of the pan. Immediately remove from heat and stir in the capers and a squeeze of lemon. Taste and season with salt and pepper, if necessary.

7

Plate the contents of the foil packets and drizzle with the brown-butter caper sauce. Sprinkle with the croutons and enjoy!