Fillet of Sole Baked in Parchment

Pairs with Sonoma Brut
Serves 8

Ingredients

• 8 - 6 oz. portions of Pacific sole fillet, skinless
• 4 shallots, thinly sliced
• 1 lb. fresh snap peas, de-stringed, thinly sliced
• 2” piece of ginger, peeled, julienned
• 2 stalks of lemongrass
• 8 Tbsp of unsalted butter
• 1 ½-2 cups of dry white wine
• 8 sheets of baking parchment paper, about 12” x 16”
• Gloria Ferrer 2019 Arbequina Extra Virgin Olive Oil

Instructions

Step 1 | Season the sole with salt and set aside.
Step 2 | Peel the tough outer husk of the lemongrass away, leaving the tender heart. Slice as thinly as you can.
Step 3 | Layout all the parchment on a countertop, distribute the shallots, ginger, and lemongrass among the sheets. Top with the snap peas and butter, and lay the fish on top. Drizzle with a little olive oil.
Step 4 | Fold the parchment in half over the fish and roll up each edge three times securing the parcel. Before you secure the third side, pour in 1 ½-2 oz white wine.
Step 5 | Bake on two sheet trays in a 400 °F oven for 15 minutes until they have filled with steam. Transfer to warm plates and serve immediately with Gloria Ferrer Sonoma Brut.