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Heart and Sole

Source of Recipe

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List of Ingredients

6 T butter, softened
¼ C mixed chopped herbs ( parsley, chives, & mint)
2 T lemon juice
1 t lemon zest
salt and pepper
olive oil
2 ¼ lbs sole fillets
9 oz artichoke hearts, halved



Recipe


In a small bowl, mash the butter with the herbs, lemon juice and zest, and ¼ tsp each salt & pepper. Refrigerate for at least 1 hour.
Preheat the oven to 450.
Cut 6 12"x20" hearts out of parchment. Brush the inside of the hearts with olive oil. Divide the sole evenly between the six hearts, placing it in the right side of the hearts. Season with salt and pepper. Top with the artichokes and 1 T of the butter. Seal up the hearts, crimping the edges.
Bake for 10 minutes.
Serves 6.
To serve, peel back one corner of the parchment and place on plate.
Fairly easy, impressive company fare.
Choose a colorful vegetable to accompany these, such as Broiled Tomato Halves topped with Seasoned Bread Crumbs or Timbales of Tomato studded Rice.