Sole en Papillote

Ready for something a little different? This peanut-flavored fish is in season right now and perfect as temperatures start to dip and evenings become darker earlier. The richness and warmth of the flavor make you forget about rainy, cool evenings and instead enjoy the splendor of this simple-to-make fish entree. Cooking fish en papillote, or "in paper", is a french technique that leaves the fish incredible tender and the flavors warmly baked in. Convinced yet?

I paired this meal with some perogies and broccoli with cheese, but feel free to mix up any veggies or starch to go along with your fish. You can even cut up some potatoes and root vegetables and toss them in the fish packets along with the fish for a meal all at once. Feel free to experiment but pick sides that will pair well with a peanut butter sauce!

Sole en Papillote
Ingredients:
sole
peanut butter
honey
cumin
bananas
black pepper
cooking spray

Ready? Preheat your oven to 350 degrees. Get out your foil or parchment paper to make packets. This simply involves tearing the same number of sheets as you have fillets. Since sole is a thin fish you'll probably have 4-5 fillets for a pound of fish (serves two typically.) Tear the sheets so they are squares; meaning make them as long as they are wide. I typically use foil but technically parchment paper is more authentic.

Place the sheets of paper on a counter and if you are using parchment paper lightly grease them with PAM or another spray. If you are using foil you are less likely to experience sticking. For each fillet cut a banana in half lengthwise. Place the two halves, side by side, on each sheet of foil/paper. Place a fillet on top of each one. Crinkle up the sides of the sheets so that liquid will not pool out easily.

Mix together equal parts peanut butter and honey in a bowl. You'll want to use about 1 teaspoon of each per fillet. Add in a teaspoon of cumin and 1/2 teaspoon black pepper. Mix again and then spread the sauce over each fillet of fish. Wrap the foil/parchment up and crinkle the edges together so your packets are fully enclosed around the fish. Place the packets on a greased baking sheet (because if liquid escapes it will stick) and bake for 10-12 minutes.

To serve you can simple grab a packet from the baking sheet and stick it directly on a plate. Watch out for the escaping steam as you open it up! But enjoy while hot.