Earlier today you saw the premier video of my cooking segment, Quick Meals w/ Lacy DeVeney which is also available on our Video Blog page. Now I have the printed out recipe to go along. It’s best to watch the video & follow along. In case you missed it earlier, here’s another look at my first ever Quick Meals, serving Grilled Sole in Papillote.
Grilled Sole in Papillote w/ a side of Sautéed Kale & Garlic Toasts
By Lacy DeVeney
2 Sole filets
3 small yellow squash, sliced ¼” thick
1 bunch of kale
4 slices whole wheat baguette
2 garlic cloves, minced
½ cup chicken stock
4 Tbsp white cooking wine
4 lemon slices
4 pats of butter
salt & pepper
crushed red pepper
Drizzle sliced squash with 2 tsp olive oil then toss with salt, pepper & Cajun spices.
Take your 4 slices of whole wheat baguette, brush with olive oil and season with salt, pepper, garlic powder, onion powder, dried parsley, and crushed red pepper.
Rinse your kale & remove the leaves from the stem. Place a large pot on the stove & add 1 Tbsp olive oil, heat over medium-high heat. Add two minced garlic cloves & sprinkle with salt. Sauté for 30 sec-1 min then add your kale leaves and stir to coat. Let kale cook for 2 min then add ½ cup chicken broth, lower the heat & cover with a lid.
Take your filets of sole and season both sides with salt & pepper. Take two 12in pieces of tin foil, crease at the half way point. Layer your prepared squash on one half of both of your tin foil pouches. Place filets on top of squash.
Pull up sides of tin foil, drizzle each filet with 1-2 Tbsp of white cooking wine and sprinkle with dried parsley. Top off with 2 thinly sliced pieces of lemon & 2 pats of butter.
Seal the pouch by creasing corners of tin foil first then make your way all the way around until the whole pouch is sealed & no air can get in or out.
Once your grill reaches 375 degrees, add your fish pouches.
This is a good time to add your bread as well. Place bread face up on the grill for 2 minutes, flip and continue to grill for another 2 minutes then remove.
The fish will need to cook for 6-7 minutes with the lid closed.
In the mean time you should check on your kale. If the leaves are wilted & cooked through remove your kale from the heat.
Remove your fish pouches from the grill once your 6-7 minutes has passed. The fish will continue to cook until the pouch has been opened.
Place the fish pouch on a plate w/ your kale & garlic toasts. Open it up & enjoy!