Lemon Sole en Papillote

A tasty parcel of lemon sole with mushroom, mange tout and thyme.

  1. Preheat the oven to 220C or Gas Mark 7.
  2. For the lemon sole, using a lengthwise diagonal cut, divide each fillet in half - making one thick and one thin fillet.
  3. Cut the pieces of parchment paper about 12x18 inches, fold each piece in half lengthwise, then cut each piece into a heart shape and flatten out.
  4. For assembling, place the mange toute/courgette in the center of the heart-shaped parchment paper. Then, place the thick fillet on top of the bed of vegetables. Next place the mushroom and thinner fillet on top. Add the butter, thyme and lemon to finish.
  5. Bring the edges of the parchment together and seal by crimping into a series of small meat folds. Just before sealing, leave a gap to pour in the wine; add the wine then seal.
  6. Place the parcels on a hot tray and bake for 15/20 minutes. The parchment parcel will have puffed up when the fish is cooked.


Author Ann Long


  • Author: Ann Long Master Chef of Great Britain
  • Prep time:
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  • Serves: 2


  • 2 lemon sole, or 2 plaice
  • mangetout (cut lengthwise)
  • or substitute with courgettes (thinly sliced or diced)
  • large Shitake mushrooms (thinly sliced or diced)
  • small carrot chunks
  • thyme sprigs
  • a glug of white wine
  • slices of lemon
  • knob of butter