Sole in Parchment Paper with Drew’s Oven Fries

Stuffing fish with fresh herbs, fruits, and nuts, as in Mahi Shekampor is a classic Iranian preparation. In this version, I take the herb stuffing out of the fish and use it as an aromatic topping for one of my favorite ways of serving fish—all wrapped up like a parcel in parchment paper. This is my salute to fish-and-chips. Clearly it bears no resemblance to true fish-and-chips, but eating the fish out of the parchment paper with a side of Drew’s paprika-stained fries always conjures up memories of my first taste of fish-and-chips served on newspaper, by the sea at English Bay in Vancouver. Once you set up your parchment squares assembly line, this dish comes together very quickly. If serving with the oven fries, get the potatoes in the oven first and roast the sole in the final 11 to 13 minutes. Barberries are available online and at Middle Eastern and Iranian markets. They lend a distinct sour pop and a burst of color to this dish. You cansubstitute unsweetened dried cranberries or unsweetened dried sour cherries, which lean more sweet than sour. Serve with extra lemon or Seville orange wedges, and a side of Drew’s oven fries to dip in the golden juices.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F with racks set in the upper- and lower-third positions. Line two baking sheets with parchment paper.

Step 2

Cut the potatoes into ¼-inch-wide sticks. Place the potato sticks in a large bowl, add the rest of the ingredients, and toss well to combine.

Step 3

Spread out the potatoes on the baking sheets in a single layer. The more space between the potatoes, the crispier they’ll get. Roast for 20 minutes.

Step 4

Toss the potatoes and rotate the baking sheets, and roast until crispy, about 10 minutes more. You can combine the potatoes on one sheet in the final 12 minutes to make room for the sole.

Step 5

While the fries are baking, cut six 15-inch square pieces of parchment paper.

Step 6

In a small pan, heat the oil over medium-low heat. Add the garlic slices and cook, stirring frequently, until the garlic is fragrant and golden, taking care not to burn the garlic, about 3 minutes. Add the herbs and cook until just fragrant, about 3 minutes. Add the barberries and a sprinkle of salt, stir, and cook until the barberries plump up, 2 minutes. Remove from the heat and set aside. Partially cover if not using immediately.

Step 7

Set up your work station. Lay out the parchment paper. You will most likely take over the kitchen island or dining table. Place 3 sole fillets in the middle of each parchment paper, a little overlap is okay. Ina small bowl, combine 2½ teaspoons salt and¼ teaspoon pepper, and season the fish. Drizzle each fish packet with 2 teaspoons of the lemon juice, a drizzle of olive oil, the ground saffron (evenly sprinkle the saffron over the fish, it doesn’t take much saffron), and the herb mixture.

Step 8

Bring the two sides of the parchment together and fold. Keep folding until you get a tight seal. Twist the other two sides shut like a candy wrapper. Place the packets on a baking sheet and bake for 11 to 13 minutes. (Set the rack in the lower-third position if you’re also making the fries. Otherwise, use the center rack.) You can take a peek inside one to see if the fish is cooked to your liking. Be careful of the steam when you open it. Place a packet on each dish for each person to unravel, and serve with the oven fries.