1 yellow zucchini, trimmed and thinly sliced
1 green zucchini, trimmed and thinly slice
2 oz black olives, pitted and cut in half
a bunch of basil
salt and pepper
1 Tbsp olive oil
3 lemon sole, skinned and filleted to make 12 fillets
¼ cup butter
3 Tbsp white wine
Preheat the oven to 350ºF.
Place the scallion, yellow zucchini, green zucchini, black olives, and basil in a bowl.
Season with salt and pepper, pour the olive oil over the top, and mix together well.
Cut four pieces of parchment paper or foil, each one measuring about 12in x 12in.
Divide the vegetables into four equal piles on the pieces of parchment paper or foil.
Place three sole fillets on each of the vegetable mounds, and fold each fillet in half to prevent them from overcooking. Season the sole with salt and pepper.
Divide the butter evenly between each pile. Then fold the paper or foil over to create four parcels and, before you close them, pour a quarter of the white wine into each one. Seal the parcels tightly by folding over the edges and crimping them together. Leave a little space inside the parcels for the steam.
Place a large, heavy-bottomed frying pan or roasting pan over high heat and place the parcels in it. When the parcels start to expand, remove them from the heat and place in the oven for 7 minutes. Remove and serve at once.
Recipe courtesy of The Perfect Ingredient: 5 Fantastic Ways to Cook Apples, Beets, Pork, Scallops, and More by Bryn Williams/Kyle Books, 2012.