Sole papillote with leeks

Author: Les Cultures de chez nous
Preparation 10
Baking 18
Portions 4
Freezing No
Sodium415 mg
Protein36 g
Fiber3 g
Fat10 g
Carbohydrate16 g
Iron2 mg
Calcium112 mg


  • 1 sole filets of 720 g (environ 1 2/3 lb)
  • 250 ml (1 cup) of rosée sauce
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of lemon juice
  • 45 ml (3 tablespoons) of fresh chopped dill
  • 15 ml (1 tablespoon) of olive oil
  • 8 lemon slices (optional)
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  • Preheat oven at 205 °C (400 °F).
  • Prepre four sheets of aluminium paper. Set rolled sole filets at the center of each sheets. Spray sauce and leeks over filets.
  • Pour lemon juice and olive oil over filets.
  • Spread with dill and, if desired, with lemon slices. Fold sheets of aluminium paper to form hermetical papillotes.
  • Oven bake for 18 to 20 minutes, until papillotes puff.

Chef's notes