Garden Court Cheddar Fillets
Garden Court Cheddar Fillets
- Preparation time: 20 mins
- Cook time : 15 mins
Ingredients
-
1 cup (250 mL) julienne of carrots
1 cup (250 mL) julienne of zucchini
1/2 red pepper, cut into julienne
1/2 cup (125 mL) sliced shallots
2 tbsp (30 mL) butter
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tsp (10 mL) dried chervil
Finely grated zest and juice of 1 lemon
1/2 cup (125 mL) white wine
1-1/2 lb (750 g) sole fillets or another white fish variety
1-1/2 cups (375 mL) Canadian Medium Cheddar cheese, grated
Preparation
Blanch carrots; set aside. In skillet, melt butter over medium heat; saut?ucchini, red pepper and shallots. Add salt, pepper, chervil and blanched carrots. Combine well and set aside.
Mix wine, lemon juice and zest; set aside.
Butter six individual oval 'au gratin' dishes, place 4 oz (125 g) fish fillets. Sprinkle on about 4 tbsp (60 mL) Canadian Medium Cheddar cheese and 2 tbsp (30 mL) lemon juice and zest-wine mixture.
Top each dish with less than 1/2 cup (125 mL) vegetable mixture.
Bake in preheated 450 °F (230 °C) oven for 15 minutes or until fish flakes easily with fork.
Serve an individual dish with rice and a green salad.
Makes 6 servings.
Mix wine, lemon juice and zest; set aside.
Butter six individual oval 'au gratin' dishes, place 4 oz (125 g) fish fillets. Sprinkle on about 4 tbsp (60 mL) Canadian Medium Cheddar cheese and 2 tbsp (30 mL) lemon juice and zest-wine mixture.
Top each dish with less than 1/2 cup (125 mL) vegetable mixture.
Bake in preheated 450 °F (230 °C) oven for 15 minutes or until fish flakes easily with fork.
Serve an individual dish with rice and a green salad.
Makes 6 servings.
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