A tasty parcel of lemon sole with mushroom, mange tout and thyme.
Prep Time: 40 mins
Cook Time: 20 mins
Servings: 2
Ingredients
2 lemon sole, or 2 plaice
mangetout or substitute with courgettes cut lengthwise
large Shitake mushrooms thinly sliced
small carrot chunks
thyme sprigs
glug of white wine
slices of lemon
knob of butter
- Preheat the oven to 220C or Gas Mark 7.
- For the lemon sole, using a lengthwise diagonal cut, divide each fillet in half - making one thick and one thin fillet.
- 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.
- 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.
- 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.
- 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.
Purchase your lemon sole or plaice here.