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Growing up food was always the focus of all our family gatherings, I guess that is where my food passion comes from. I love to cook and I strongly believe that the beauty of the presentation only enhances the flavor. So when I saw this beautiful dish I just had to share it. Simple and Healthy.



Sole en Papillote
Serves 2
1 teaspoon fresh thyme, finely chopped
1/2 lemon, cut into rounds
3 sundried tomatoes, soaked in olive oil and cut into strips
2 tablespoons small black olives, sliced
1 tablespoon olive oil
2 fillets of fresh sole
salt and pepper for tasting
thyme sprigs for garnish
parchment paper for wrapping fish

Preheat oven to 400°F.
Start with an ample amount of parchment paper, according to fish fillet size. Fold in half and eyeballing fillet, cut a heart shape leaving a one inch space for folding around fish.
Open up the parchment heart and begin by laying down 2 lemon rounds, then the fillet. Drizzle with olive oil, season with salt, pepper and thyme. Scatter the sundried tomatoes, olives and garnish with thyme sprigs. Fold over parchment and starting from the top outer edge of heart, begin folding and crimping edges making sure to seal tightly. Work your way down to the bottom edge, forming half a heart. Place on a baking sheet. Repeat for the other fillet. Bake for 12-15 minutes in oven.


Herbed Wild Rice
Serves 2

1 1/4 cup chicken broth
1 cup wild rice
1/4 teaspoon salt
2 tablespoons butter, softened
2 tablespoons fresh tarragon, finely chopped
1 teaspoon fresh thyme, finely chopped

Wash and drain rice. In a medium saucepan, mix in rice, chicken broth and salt. Soak for 30 minutes. Cover the saucepan and bring the broth to a boil, about 3-4 minutes. Lower heat to a simmer and cook for 15 more minutes. Mix in butter and herbs, fluffing with fork.