Description
Celery-scallion sole en papillote served with a side of Egyptian dukkah.
Ingredients
Scale
- 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
Instructions
- For the sole:
- Preheat your oven to 190 degrees Celsius.
- Cut a large square sheet of baking paper.
- Add the the tomatoes and half the scallions.
- Pat dry your fish and place on top of your initial mixture.
- Scatter the celery, lemon zest, chilli and the rest of the scallions then season with salt and pepper.
- Fold the paper in half and double fold all around to seal in the fish. It should look like a pastry case.
- 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.
- Serve in the parchment paper by snipping the top open at the table.
- Drizzle the fish with olive oil and sprinkle with dukkah.
For the dukkah:
- Toast the coriander and cumin seeds in a hot dry pan until fragrant then cool.
- Toast the sesame seeds separately and cool.
- Grind the coriander and cumin together then add the sesame seeds, salt and pepper.
- To be served with the fish as a condiment alongside the olive oil.
- Prep Time: 10 mins
- Cook Time: 15 mins