SERVES TWO (420 calories per serving)
Parchment paper
2 sole fillets (6 ounces each)
1 T extra virgin olive oil
2 cloves garlic, 2 thinly sliced, 1 halved
1/8 tsp red pepper flakes
1 cup grape tomatoes, halved
2 T capers, drained
7 large, pitted kalamata olives, quartered
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 T dry white wine
1 ½ T unsalted butter
8 fresh thyme sprigs
INSTRUCTIONS
Heat oven to 450°F. Fold two 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment.
In a small skillet, warm 1 T oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 1 T white wine, ¾ T butter and 2 thyme sprigs.
Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Transfer packets to plates. Slit tops with a knife; gently open.
Watch: How to Seal a Parchment Paper Packet: