This recipe is a time saver. Your main course and vegetables all get cooked in one neat package wrapped in papillote. The recipe calls for sole fillets but works with any white fish.
The heart-shaped presentation makes this recipe perfect for Valentine’s Day; surprise your loved one or dinner guests with restaurant-quality presentation!
4 (6 oz/ 170 g) fillets sole or other white fish (4)
1/8 tsp thyme (0.5 mL)
1/2 tsp lemon pepper (2 mL)
2 Tbsp canola oil divided (30 mL)
1 medium carrot, cut into julienne strips(1)
2 green onions cut diagonally into 1-inch(2.5 cm) pieces (2)
1 small red pepper cut into thin strips (1)
2 Tbsp lemon zest (30 mL)
1/4 cup white wine or low sodium chicken broth (60 mL)
4 (6 oz/ 170 g) fillets sole or other white fish (4)
1/8 tsp thyme (0.5 mL)
1/2 tsp lemon pepper (2 mL)
2 Tbsp canola oil divided (30 mL)
1 medium carrot, cut into julienne strips(1)
2 green onions cut diagonally into 1-inch(2.5 cm) pieces (2)
1 small red pepper cut into thin strips (1)
2 Tbsp lemon zest (30 mL)
1/4 cup white wine or low sodium chicken broth (60 mL)
