Celery Scallion en papillote
Recipe Type: entree, main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 1
Celery-scallion sole en papillote served with a side of Egyptian dukkah.
  • 1 fillet of sole
  • 1 small tomato, finely diced
  • 2 tablespoons of finely chopped celery
  • 3 tablespoons of thinly sliced scallions
  • 2 small red chili peppers or ½ a large green chili pepper, sliced
  • 1 ½ teaspoons of lemon zest
  • salt and pepper to taste
  • olive oil to drizzle
For a basic dukkah:
  • 50 grams of coriander seeds
  • 10 grams of cumin seeds
  • 50 grams of sesame seeds
  • 1 teaspoon of salt
  • teaspoon of black pepper
  1. For the sole:
  2. Preheat your oven to 190 degrees Celsius.
  3. Cut a large square sheet of baking paper.
  4. Add the the tomatoes and half the scallions.
  5. Pat dry your fish and place on top of your initial mixture.
  6. Scatter the celery, lemon zest, chilli and the rest of the scallions then season with salt and pepper.
  7. Fold the paper in half and double fold all around to seal in the fish. It should look like a pastry case.
  8. Place the parcel on a baking sheet and bake for 10-12 minutes for a smaller fillet or 15-20 minutes depending on your thickness.
  9. Serve in the parchment paper by snipping the top open at the table.
  10. Drizzle the fish with olive oil and sprinkle with dukkah.
For the dukkah:
  1. Toast the coriander and cumin seeds in a hot dry pan until fragrant then cool.
  2. Toast the sesame seeds separately and cool.
  3. Grind the coriander and cumin together then add the sesame seeds, salt and pepper.
  4. To be served with the fish as a condiment alongside the olive oil.
Recipe by Honest Cooking at https://honestcooking.com/revisiting-egyptian-fish/