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Fish En Papillote

Serves: 3
Total Calories: 162

Ingredients

6 (1-pound) sole filets
2 tablespoons lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt
3 tablespoons butter
1 small onion, minced
2 cloves garlic, minced
1/2 cup celery, minced
1-3/4 cups mushrooms, thinly sliced
1/4 cup dry white wine
1 large tomato, peeled, chopped
4 green olives, sliced
1/8 teaspoon ground fennel
1 cup water

Directions:

Rub fillets with lemon juice and 1/4 teaspoon salt. Marinate for 1 hour.

Melt butter in cooker. Add onion, garlic, and celery. Saute until onion is transparent. Add mushrooms and wine. Cook until wine evaporates, stirring occasionally. Add tomatoes, olives, fennel, and remaining salt. Cook till liquid evaporates, stirring occasionally.

Place one fillet on each of 6 parchment paper or aluminum foil squares. Spread tomato mixture evenly over fish. Fold parchment or foil over the fillets from all sides and crease across the top and sides to close.

Pour water into the cooker. Place rack or trivet in cooker and set fish packets on top. Lock lid. Bring to full pressure. Lower heat and maintain pressure while cooking for 3 minutes. Remove cooker from heat and quick-release pressure. Remove packets to serving dish.

Nutritional Facts:

Serves: 3
Total Calories: 162
Calories from Fat: 100

This Fish En Papillote recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.


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