Citrus Fruit Filets of Sole Papillotes

Citrus Fruit Filets of Sole Papillotes
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 4x5 oz
    (4x150 g)

    filets of sole

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 cup
    (250 mL)

    orange and grapefuit juice

  • 1 Tbsp.
    (15 mL)

    fresh chive, chopped

  • 2

    shallot, finely chopped

  • 1

    lemon, cut in thin slices

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2

    oranges, cut in 3/4 in (1.5 cm) thick slices


Preheat barbecue to maximum.

Cut 4 large aluminum foil squares and 4 large parchment paper squares.

Place one parchment paper square on top of each aluminum paper square.

Place one filet of sole on each parchment paper square. Fold-up corners of each paper square to form a small bowl.

To each fish filet: drizzle oil, pour some orange juice, add chives, shallots and slices of lemon.

Add salt and pepper and tightly seal papillotes.

Reduce heat to medium and place all four papillotes on grill.

Cook approximately 8 minutes.

Meanwhile, brush orange slices with oil and place on barbecue grill 2 to 3 minutes. Set aside.

When fish is cooked, transfer to plates and garnish with grilled orange slices.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007