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Mediterranean Style Sole ( “Riba U Škartocu“ )

Mediterranean Style Sole ( “Riba U Škartocu“ )
To me, the most fun part of creating a dinner is to make a dish that takes me to a place with its aroma and flavor. Nothing will take all your senses to the tour of the Mediterranean quicker than fish cooked in a bag with classic Adriatic ingredients, capers, tomatoes, olive, lemon, parsley and of course, the highest quality olive oil.
In addition, this is such a simple technique, that you can create not only an extremely delicious dish but also one that will impress your guests even if you are a beginner in the kitchen.
Let’s start with a fish selection. You can use many recipes in this dish from salmon to cod to snapper but nothing says the Mediterranean as filet of sole for a classic presentation. Adding all the ingredients at once and cooking it in a sealed parchment bag seals all the flavors together. When you open a bag after 20 minutes in the oven you will get a symphony of scents that will take you to the Mediterranean state of mind.
The preparation is simple. Pat dry your fish and place it skin down a large piece of a parchment paper on a baking sheet. Season it with coarse salt and arrange lemon slices evenly across the top of the fish. Scatter tomatoes, capers, olives around it and drizzle with high quality extra virgin olive oil. Sprinkle the minced parsley over it and you are almost done.
Brush the edges of a parchment paper with egg wash all around and then place and identical size of parchment paper on top to line up with a sheet with fish on it. Starting at one corner, fold the paper together to form a seal, then work your way around along the edge, folding the sheets to form a barrier and continuously moving forward until you worked your way around and fish is encapsulated in a bag.
Bake the fish in a bag in a 350-degree oven for about 20 to 25 minutes. Remove from oven and carefully make a slit with scissors or a knife on the top of the paper pocket, being careful of the escaping steam. Use a flat spatula to transfer the filet on a plate first and then spoon the rest of the ingredients and sauce fish was cooking in. Drizzle lightly with extra virgin olive oil and enjoy.
Usually in everyday cooking, you would not use premium olive oil like Brachia to cook with but here olive oil is a huge component of the flavors in a final dish so do use a quality extra virgin olive oil.
4 thin slices of lemon, seeds removed
8 grape or cherry tomatoes, halved
1 tablespoon minced parsley
1/2 tablespoon rinsed capers
2 tablespoons pitted olives of your choice
1 egg beaten for egg wash
High-Quality Extra Virgin Olive Oil
Feel free to experiment with ingredients. For example, you can add a spring of fresh thyme if you do not like parsley or omit the olives if you do not like their taste. Cooking is supposed to be an expression of your taste, the recipes should only be used to inspire your imagination.

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