Foil-Packet Sole Fillets
A sole fillet recipe in foil with Indian flavors. A perfect spicy dish accompanied by green vegetables.
Preparation
20 minutes
Cooking
25-30 minutes
Portions
4
Food storage
3 days in the fridge. Can’t be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 2 to 4 potatoes (about 454 g/1 lb), peeled and cut into slices about ½ cm thick
- 1 small yellow onion, peeled and thinly sliced
- 400-450 g (about 1 lb) frozen sole fillets
- 10 ml (2 tsp) curry powder
- 5 ml (1 tsp) paprika
- 5 ml (1 tsp) ground cumin
- 30 ml (2 tbsp) canola oil
- 60 ml (¼ cup) plain yogurt (optional)
- Salt and pepper to taste
Preparation
- Place oven rack in the middle position and preheat the oven to 200°C (400°F).
- Cut 4 pieces of aluminium foil about 50 cm in length.
- Divide the potato slices, onions and frozen sole fillets evenly among the four pieces of aluminum foil. Add salt and pepper.
- In a small bowl, mix the curry powder, paprika, cumin, salt, pepper and canola oil.
- Spread the spice mixture and oil over the fillets.
- Fold the aluminium foil over the sole to make 4 tightly sealed packets. Tip: Watch our video “Learn to cook in 30 seconds - Baking fish” available on our website.
- Place the packets on a baking sheet and bake for about 25 minutes, until the fish is cooked and the potato slices are soft. 8. When serving, open each packet (be careful, they’re hot!) and spread the plain yogurt over each fillet, if you wish. Add salt and pepper to taste.
