Sole en Papillote

Cooking en papillote, or in parchment, is a classic French technique. It is particularly suited to delicate foods such as fish and vegetables. It’s a wonderful way to infuse foods with flavor, retaining natural juices.

PREP TIME: 20 minutes

FUNCTION: Pressure/Manual (Low)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 35 minutes

RELEASE: Quick

SERVES: 2

• 1 cup water
• 1 cup matchstick-cut zucchini
• ½ cup matchstick-cut yellow sweet pepper
• ¼ cup chopped tomatoes
• 1 clove garlic, minced
• 2 teaspoons olive oil
• ¼ teaspoon salt
• ⅛ teaspoon crushed red pepper
• 2 4- to 5-ounce fresh sole or tilapia fillets
• 2 sprigs fresh thyme
• 1 tablespoon butter
• ½ teaspoon lemon zest
• 2 tablespoons dry white wine
• Lemon wedges

PREP

Place trivet in Instant Pot®. Add the water to the pot.

In a medium bowl combine zucchini, yellow sweet pepper, tomatoes, garlic, olive oil, ⅛ teaspoon of the salt, and the crushed red pepper. Divide zucchini mixture between two 14-inch squares of parchment paper, placing mixture to one side of parchment; top with fillets. Sprinkle fish with remaining ⅛ teaspoon salt.

Top each fillet with a sprig of thyme, half of the butter, ¼ teaspoon of the lemon zest, and 1 tablespoon of the wine. For each packet, fold parchment over fish and vegetables; fold the open sides in several times to secure, curving the edge into a circular pattern to seal. Place packets on trivet. Secure the lid on the pot. Close the pressure-release valve.

cook

Select manual and cook on low pressure for 7 minutes. When cooking is complete, use a quick release to depressurize.

Serve

Place each packet on a serving plate. Cut open with kitchen shears. Serve with lemon wedges.