Fish Papillotes with Curry Dressing

Name: Fish Papillotes with Curry Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) canola oil; 1 tbsp (15 ml) lemon juice; 1 tbsp (15 ml) honey; 2 tsp curry powder; 1/2 tsp (2.5 ml) Tabasco, or to taste; 2 cups (200 g) cauliflower cut into small florets; 1 yellow or orange bell pepper, seeded and cut into thin strips; 1 large zucchini, cut into 1/4-inch (1/2 cm) slices; 1 small leek, white part only, thinly sliced; 1 tbsp (15 ml) canola oil; 1 1/2 lb (675 g) white-fleshed fish fillets (cod, tilapia, sole, etc.), skin removed; Salt and pepper

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Preparation 15 MIN

Cooking 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

Curry Dressing

1/4 cup (60 ml) canola oil
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) honey
2 tsp curry powder
1/2 tsp (2.5 ml) Tabasco, or to taste

Papillotes

2 cups (200 g) cauliflower cut into small florets
1 yellow or orange bell pepper, seeded and cut into thin strips
1 large zucchini, cut into 1/4-inch (1/2 cm) slices
1 small leek, white part only, thinly sliced
1 tbsp (15 ml) canola oil
1 1/2 lb (675 g) white-fleshed fish fillets (cod, tilapia, sole, etc.), skin removed
Salt and pepper

Preparation

Curry Dressing

In a small bowl, combine all the ingredients. Set aside.

Papillotes

Preheat the grill, setting the burners to medium.
In a large bowl, toss the vegetables with the oil. Season with salt and pepper. Place individual squares of parchment paper in the centre of 4 large sheets of aluminum foil and spread the vegetable mixture on the centre of each square of parchment paper. Top with a fish fillet. Season with salt and pepper. Close and tightly seal the papillotes.
Place the papillotes on the grill and close the lid. Cook for approximately 10 minutes, or until the fish and vegetables are cooked through.
Open the papillotes and transfer the fish and vegetables onto plates. Drizzle with the curry dressing.