Rex sole and sugar snaps steamed in foil

Time 30 minutes
Yields Serves 8
Rex sole and sugar snaps steamed in foil
(Mel Melcon / Los Angeles Times)

Heat the oven to 450 degrees. Melt the butter in a small skillet or saucepan over medium-low heat. Add the hazelnuts and cook, stirring, until the smallest pieces begin to brown, 2 to 3 minutes. Immediately remove from the heat and continue stirring until the butter has cooled somewhat. Stir in the lemon zest, chives and one-half teaspoon salt.


Cut 8 (12-inch square) pieces of aluminum foil. Lay a piece of rex sole pale side up in the center of one and season the fish lightly with salt and pepper. Scatter about 2 ounces of sugar snap peas over top of the fish and spoon about 1 1/2 tablespoons of the hazelnut butter over the top. Crinkle the edges of the foil together to make an airtight package with some room left for expansion. Place the package on a baking sheet and repeat with the remaining ingredients.


Bake 15 minutes and then serve immediately, letting diners open their own packages. Pass the lemon wedges separately so diners can squirt a drop or two of lemon juice on the fish if they wish. Remove the fish bones before eating.

To make 4 main-course servings, combine two pieces of fish and a quarter pound of sugar snaps in each of four packages along with the appropriate amount of hazelnut butter.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.