- 1/4 cup minced shallots
- 3 tablespoons unsalted Lucerne Sweet Cream Butter, melted and cooled
- 3 tablespoons finely chopped fresh mint
- 3/4 teaspoon grated lemon peel
- 10 ounces red thin-skinned potatoes, scrubbed and very thinly sliced
- 1 pinch Salt and pepper
- 1 1/2 pounds sole fillets (about 1/4 in. thick each)
- Vegetable oil
- Mint sprigs (optional)
- In a large bowl, mix shallots, butter, shredded mint, and lemon peel. Add potatoes and mix gently to coat well. Season to taste with salt and pepper.
- Rinse fish, pat dry, and cut so there is a total of 4 equally sized pieces.
- Cut 4 pieces of parchment paper, each about 4 times wider and 6 inches longer than each portion of fish. On each piece of parchment, coat an area the size of fish with oil, starting 1 inch from a long side (fish will be centered between top and bottom edges of parchment). Place fish on oiled areas and sprinkle with salt and pepper; top each portion of fish with a fourth of the potato mixture.
- Fold long edge of parchment closest to the fish over fish; then roll over several times to enclose fish. With seam side down, double-fold ends of packet, pressing lightly to crease and tucking ends under. Place packets, folded ends underneath, slightly apart on a baking sheet; coat lightly with oil. Bake in a 500 degrees F oven until fish is just opaque but still moist in thickest part; cut a tiny slit through parchment into fish to test, 10 to 12 minutes.
- Immediately transfer packets to individual plates. To serve, cut packets open with a sharp knife or scissors just enough to expose contents without letting juices run out. Garnish with mint sprigs, if desired.