Tips and advice

Sole in a packet with salted herbes and lemon

Share

Recipe: Sole in a packet with salted herbs and lemon

By Alexandra Leduc, nutritionist with Alex cuisine and author

Servings: 4
Preparation time: 10 minutes
Cooking time: 8 to 10 minutes 

Ingredients
  • 2 filets (about 450 g (1 lb) each) of sole or other fish
  • 10 ml (2 teaspoons) Lower St. Lawrence salted herbs
  • 1 lemon, thinly sliced
  • 2 carrots, diced 
  • 2 red peppers, diced 
  • 2 stalks celery, cut in chunks
  • 2 tablespoons (30 ml) olive oil
  •  Salt and pepper
 Method
  1. Preheat the barbecue on high. 
  2. For one filet, cut two long strips of aluminum foil and place one on top of the other to form a cross. 
  3. Place one of the fish filets in the centre of the foil. 
  4. Top it with 5 ml (1 teaspoon) of the salted herbs and then 3 slices of lemon. Sprinkle with pepper.
  5. Place all the vegetables in a bowl with the olive oil; combine well. Add salt and pepper to taste. Place half the vegetables around the fish and seal the foil packet. 
  6. Repeat steps 2 to 4 for the other filet. Place the packets on the middle rack of the barbecue and cook for 8 to 10 minutes, depending on the thickness of the filets. 
 NB: The carrots and celery chunks will still be crunchy.

Something to read

Special Rights and Privileges

Read the article