Sole en Papillote

En papillote, means "in parchment", but this is basically fish in little packets. Instead of parchment paper (which looks pretty cool when opened table-side for presentation), I use tinfoil. Same taste.

Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 4


Sole en Papillote
Tinfoil
4 Tbl olive oil
4 fish fillets (sole, or other white fish)
Salt/Pepper
Parsley
1 small sweet onion, sliced thinly
1/2 pint of cherry or grape tomatoes, halved
4 Tbl white wine
8 slices of lemon
4 artichoke hearts, drained and quartered
4 tsp capers, drained
4 cups baby spinach, stems trimmed

Preheat oven to 425 deg. Take 4 pieces of tinfoil, each large enough to cover fish into a packet. Drizzle 1 Tbl of olive oil onto each tinfoil piece in center. Put one piece of fish onto oil and turn over repeatedly to coat in oil. Season both sides of fish with salt and pepper. Place fish on tinfoil, top with onion slice, tomatoes, white, 2 lemon slices, artichokes, and capers. Sprinkle parsley over top of everything and fold tin foil around fish and vegetables and seal into a packet. Place tinfoil packets on a baking sheet and place in over. Cook for 10-12 minutes. For serving, place one cup of spinach on a plate, then top with contents of fish packet when cooked.