You may have read in our forum that we have a fabulous lady in Ballycotton called Brenda who is delivering us amazing fish every Tuesday straight off her husband Tadgh's boat.Last week we cooked black sole en papillote (which basically means in a tinfoil kind of seal), which was gorgeous.One of the amazing things about Black Sole is that the fish should be about 3 days old when you eat it. It is best this way rather than being completely fresh.Below is a video of our friend and amazing chef Scott showing us how to fillet it, which is a bit of a skill:

And this is how we cooked it....Lay out a large rectangle of tinfoil to make your papiette on your counter.Butter the tinfoil - where you will be placing the fish.Place the blacksole on top of the buttered tinfoil (skin side down).Place some finely sliced garlic, salt and butter on top.Cover the fish over with the tinfoil leaving air space on top- as in not tightly. Kind of leave a loose fold on top with the tinfoil so that steam can circulate under the tinfoil and not escape from the tinfoil - if you know what I mean.Put into the oven on a tray at 180 degrees C for about 10 minutes. Don't over cook.Gorgeous- really, really delicious.