Sole in parchment with warm date and apricot salad
Paleo, Gluten Free, Soy Free, Low Calorie
As a cooking vessel, parchment paper is a cook’s best friend. It means one less pot to clean, and when you sit down to eat, you feel like you got a gift for dinner. Here, quick-cooking sole fillets steam until flaky along with tender spinach and lemon slices in tightly-sealed packages. The easy salad lends the dish a distinct North African flavor. For a strictly paleo version, steam the fish with a little olive oil instead of butter.
- 1 or 2 shallots
- Two 5-ounce sole fillets
- 1 lemon
- 2 sheets parchment paper
- 3 ounces baby spinach
- 2 tablespoons unsalted butter (optional)
- 1½ ounces dried apricots
- 2 Medjool dates (with pits)
- ¼ cup roasted almonds
- Fresh flat-leaf parsley
- 1 teaspoon sumac
Prep the shallots, sole, and lemon
- Peel and thinly slice the shallots.
- Pat the sole dry with a paper towel; season generously with salt and pepper.
- Zest the lemon. Cut half into 4 thin slices for the parchment packets; juice the remaining half and set aside the zest and juice for the salad.
Assemble the parchment packets
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.
Bake the packets
Prep the apricot and date salad ingredients
- Coarsely chop the dried apricots.
- Pull the dates away from their pits; thinly slice the dates.
- Coarsely chop the almonds.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Make the warm salad
Nutrition per serving: Calories: 540, Protein: 24g, Total Fat: 31g, Monounsaturated Fat: 21g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3.5g, Cholesterol: 65mg, Carbohydrates: 43g, Fiber: 8g, Sugar: 26g, Added Sugars: 0g, Sodium: 720mg Contains: fish, tree nuts, milk