Eric Stendal

I love new recipes. I really love quick and easy ones. This one comes from Massimo Bottura. I didn’t have any sole available to me so I pivoted and used some pieces of fresh tilapia.

The aroma of this baking was most pleasant. No fish smell at all and it was like our place was turned into a restaurant.

This was quick and easy to assemble and cook. Good idea for a planned quick supper. One could serve this with rice or a risotto of some kind.

I hope you enjoy making this as much as I did.

Ingredients

1 whole fillet tilapia or other thin, firm-fleshed white fish, such as sole, turbot, sea bass, or snapper.
Flaky sea salt
5 paper-thin slices of lemon, preferably organic, seeds removed
6 cherry or grape tomatoes, halved
1¾ ounces (50 grams) Gaeta olives, or other small black Italian olives, pitted
⅛ ounce (5 grams) capers, rinsed
1 tablespoon minced flat-leaf parsley
Extra-virgin olive oil
1 whole egg, lightly beaten, for egg wash

Method

1. Preheat your oven to 350 degrees.

2. Take your fish and cut it in half, placing one half of the fish on top of the other. Season with sea salt on both sides.

3. Place fish in the middle of a piece of parchment paper. Centre it in the parchment paper on top of a baking sheet.

4. Place the lemon slices on top of the seasoned fish. Next, drop the tomatoes and olives on top; scattering them around evenly.

5. Drizzle the fish with extra-virgin olive oil. Sprinkle the parsley over the top.

6. Then, using your egg wash and a brush, ‘paint’ the egg wash all around the perimeter of your parchment paper. This will act as a seal of sorts. Drop another equal sized piece of parchment paper on top of this one, and, beginning in one corner, start crimping and folding the parchment paper all around sealing in the fish and toppings.

7. Place in the oven (be sure it’s at the actual temperature first), and set a timer for 25 mins. This should cook no longer than 30 mins.

8. Remove from the oven and cut the paper open with scissors, being careful not to get burned by the exiting steam.

9. Using a wide spatula, gently slide under the fish and place on a serving plate. Add more toppings and using a spoon, drop some of the cooking juices onto the plate before serving.