1 teaspoon fresh thyme, finely chopped
1/2 lemon, cut into rounds
3 sundried tomatoes, soaked in olive oil and cut into strips
2 tablespoons small black olives, sliced
1 tablespoon olive oil
2 fillets of fresh sole
salt and pepper for tasting
thyme sprigs for garnish
parchment paper for wrapping fish
Preheat oven to 400°F.
Start with an ample amount of parchment paper, according to fish fillet size. Fold in half and eyeballing fillet, cut a heart shape leaving a one inch space for folding around fish.
Open up the parchment heart and begin by laying down 2 lemon rounds, then the fillet. Drizzle with olive oil, season with salt, pepper and thyme. Scatter the sundried tomatoes, olives and garnish with thyme sprigs. Fold over parchment and starting from the top outer edge of heart, begin folding and crimping edges making sure to seal tightly. Work your way down to the bottom edge, forming half a heart. Place on a baking sheet. Repeat for the other fillet. Bake for 12-15 minutes in oven.
*Atlantic Sole from Wild Edibles. Grand Central Market, Lexington Ave at 43rd St.