Description
This celery-scallion sole en papillote is a light and aromatic dish, featuring tender sole fillet baked with fresh tomatoes, scallions, and a hint of chili, all enhanced by the unique flavor of Egyptian dukkah.
Ingredients
Scale
- 1 fillet of sole
- 1 small tomato, finely diced
- 2 tablespoons finely chopped celery
- 3 tablespoons thinly sliced scallions
- 2 small red chili peppers or 1/2 a large green chili pepper, sliced
- 1 1/2 teaspoons dukkah
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 lemon, cut into wedges
Instructions
- Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit).
- Cut a large square sheet of baking paper or parchment paper.
- In the center of the paper, place the diced tomatoes and half of the sliced scallions.
- Pat dry the sole fillet and season both sides with salt and freshly ground black pepper.
- Place the seasoned fish on top of the tomato-scallion mixture.
- Sprinkle the chopped celery and sliced chili peppers over the fish.
- Drizzle with olive oil and sprinkle the dukkah evenly over the top.
- Fold the parchment paper over the fish and crimp the edges to seal the packet tightly.
- Place the packet on a baking sheet and bake in the preheated oven for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Carefully open the packet, allowing the steam to escape, and serve immediately with lemon wedges on the side.
Notes
For a more intense flavor, marinate the fish with the spices and olive oil for 30 minutes before baking. Dukkah can be homemade or purchased from specialty stores. Serve with a side of rice or fresh salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 serving