Heart and Sole
Food & Wine
The paper pouch plays into the Valentine's Day theme. Unfolded, it's cut into the shape of a heart.
- 6 tbsp unsalted butter softened
- 1/4 cup mixed chopped herbs, such as parsley, chives and mint
- 2 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- salt and freshly ground pepper
- olive oil
- 2 1/4 lbs sole fillets
- 1 9 oz. package frozen artichoke hearts thawed, patted dry and halved lengthwise
In a small bowl, mash the butter with the herbs, lemon juice, lemon zest, 1 tsp. of salt and 1/4 tsp. of pepper. Refrigerate, covered for at least 3 hours and up to 3 days.
Preheat the oven to 450 degrees. Cut 6 hearts out of parchment paper. Brush the top of the paper with olive oil. Evenly divide the sole fillets amount the paper hearts, placing the fish on the right side of each heart. Season the fish with salt and pepper and top with the artichokes and 1 tablespoon of the herb butter. Fold the papers over to enclose the fish. Crimp the edges of the paper to seal.
Arrange the packages on 2 large baking sheets and brush them lightly with oil. Bake for 10 minutes, or until the packages are puffed and lightly brown. Transfer the packages to the plates and serve.