Tips and advice

Fish with salted herbs and lemon


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 

  • 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
  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

Warm Dip in Bread Bowl: Camping Version

Read the article

{{ uniquecode }}

{{ fullname }}