Sole fillets recipe in papillote

Cooking the fish in papillote is very simple and is a very healthy way to consume this type of food, since we do not need to add fat. To do this, we have selected zucchini, carrot and leek, but you can also add other vegetables such as pepper or onion. Stay in recipes and discover with us how to make steady fillets in papillote step by step.

Ingredients to make sole fillets in papillote:

1. We extend a sheet of sulphurized paper on a baking sheet and paint it with a little butter. To do this, we recommend using a kitchen brush and slightly melt the butter.

2. We place on the paper two sole fillets. In this way, we will make the papillote packets two by two.

3. On top of the fish, we put the zucchini cut into fine strips, the peeled and cut carrot and the sliced leek. The amount of each vegetables is to taste, and depending on the size of the fillets, so that indicated in the ingredients is orientative.

4. Then we incorporate the prawns without the head (we can also add them completely peeled), and a splash of olive oil. We reserve the heads to prepare a sauce later.

5. We close the packages and preheat the oven at 180 ºC. Once hot, we bake the stuffed fillets in papillote for approximately 10 minutes, although depending on the power of the oven the final time can vary.

6. While fish is baked, we prepare the cider sauce. To do this, we heat a butter nut and brown the heads of the prawns. Then, lets water with the cider and let it be reduced in half, cooking over medium-sinto heat. We cast and reserve.

7. Apart, in another casserole we heat another butter nut and the spoonful of flour, constantly moving. Once the flour is brown, we add the reserved sauce, the small glass of milk cream and mix.

8. We serve the papillote sole fillets accompanied by the anterior cider sauce and, if we want, baked potatoes or cooked to the microwave, white rice or a tomato salad.