Petrale Sole and Pattypan Squash en Papilloote

Ingredients

• 2 petrale sole fillets, about 6 oz each

• 6 oz pattypan squash, thinly sliced into wedges

• 2 green onions, very thinly sliced

• 1 1/2 tbsp butter, divided

• 1 lemon

• 1 tbsp dry white wine

• 2–3 tbsp fresh dill, chopped

• 1 tbsp olive oil

• ½ tsp kosher salt, plus more for squash

• Freshly ground black pepper

Instructions

1. Heat the oven to 400°F. Cut four large pieces of parchment, roughly 15 × 12 inches.

2. Toss pattypan squash and shallot with olive oil, a pinch of salt, and pepper.

3. Place a layer of squash and onion in the center of each piece of parchment. Lay a petrale sole fillet on top.

   Season the fish with salt and pepper. Add:

   • ¾ tbsp butter

   • a few thin slices of lemon

   • about ½ tbsp dill

   • ½ tbsp white wine

4. Fold the parchment over the fish and crimp the edges tightly, working your way around the packet. You want the packets sealed well enough to trap steam.

5. Place packets on a baking sheet and bake for 10–12 minutes, depending on the thickness of the fillets. The fish should be opaque and just cooked through.

6. Carefully open the packets—the steam will be hot. Transfer the fish and squash to plates and spoon the buttery dill juices over everything. Finish with fresh dill and a squeeze of lemon.