Sole fillets papillote

 Cooking 10 minutes
 Preparation 15 minutes
 4 servings

Ingredients

  • 2 oranges
  • 1 bag (340 g) Florette vegetable Julienne
  • 30 mL (2 tablespoons) chopped fresh dill
  • 15 mL (1 tablespoon) lemon juice
  • 15 mL (1 tablespoon) lemon zest
  • 8 sole fillets
  • 30 mL (2 tablespoons) of olive oil

Steps

  1. Preheat the barbecue to medium-high heat.
  2. Take the supremes of oranges.
  3. Mix the vegetable julienne with dill, lemon juice, orange peel and oil. Salt and pepper.
  4. On four sheets of aluminum foil or parchment paper, divide the vegetable julienne, sole fillets and zests. Salt and pepper. Fold the sheets to form tight wraps.
  5. Cook on the barbecue for 10 to 12 minutes.

Recipe developed in partnership with Pratico-Pratiques:

http://www.pratico-pratiques.com/

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