Lemon Sole en Papillote
Delicate lemon sole baked in parchment with a nest of vegetables, herbs, olive oil, and white wine.
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- •Lemon soleskin removed; fillet rolled
- •Saltto season
- •Dill
- •Leekssliced
- •Carrotssliced
- •Spring onionssliced
- •Garlicfinely sliced; use lightly
- •Thyme
- •Rosemary
- •Olive oildrizzle generously
- •White winea splash for steaming
- •2 pieces Baking paperparchment for papillote
- 1
Remove the skin from the lemon sole: start at the tail end, grip the skin, and let the knife do the work while pulling the skin away.
2 min
- 2
Season the fish and add dill; roll the fillet up neatly (like a sausage).
1 min
- 3
Prepare the vegetables (leeks, carrots, spring onions) and slice a little garlic; keep flavors delicate so they don’t overpower the fish. Add thyme and rosemary.
3 min
- 4
Lay a sheet of baking paper on the board (turned so it won’t curl). Arrange the vegetables in the center as a bed/nest, season, and drizzle generously with olive oil.
2 min
- 5
Place the rolled sole on the vegetable bed. Cover with a second sheet of baking paper and fold/crimp the edges all the way around to seal, leaving a small opening like a snout.
3 min
- 6
Pour a splash of white wine into the opening, then finish sealing tightly. Press the sealed parcel onto a pan to help close it.
1 min
- 7
Bake in a hot oven for about 20 minutes until the parcel puffs/steams and the fish is cooked through.
20 min
- 8
Open the parcel carefully and serve immediately, enjoying the aroma of the herbs and steamed vegetables.
1 min
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