Heart and Sole

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Heart and Sole

Heart and Sole


  • Parchment paper
  • One 9-ounce package frozen artichoke hearts; thawed patted dry and halved lengthwise
  • 2 ¼ pounds sole filets
  • Olive oil
  • Salt and freshly ground pepper
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup mixed chopped herbs such as parsley, chives and mint
  • 6 tablespoons unsalted butter softened


  • 1. In a small bowl, mash the butter with the herbs, lemon juice, lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Refrigerate, covered, for at least 1 hour and up to 3 days.

    2. Preheat the oven to 450 degrees F. Cut 6 hearts, 20 inches wide and 12 inches long, 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 papers to seal.

    3. 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 browned. Transfer the packages to plates and serve.

    Wine: 1996 Giovanni Almondo Roero Arneis

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