Roasted-Garlic-&-Peppers-Haddock-en-Papillote
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Roasted Garlic & Peppers Haddock en Papillote

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Makes: 4 servings
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All You Need

  • 4 pieces of parchment paper 15 in x 15 in (38 cm x 38 cm)
  • 5 tbsp (75 mL) Club House Roasted Garlic & Peppers Signature Blend, divided
  • 1/2 cup (125 mL) each julienne carrots, celery and red onion
  • 400 g haddock fillets
  • 4 tbsp (60 mL) unsalted butter
  • 4 tsps (20 mL) lemon juice
  • 8 tbsp (120 mL) white wine

Instructions

  1. Fold parchment papers in half, book style. Open and place on baking sheet.

  2. In bowl, mix 1 tbsp (15 mL) seasoning with vegetables. Divide evenly on one side of each paper.

  3. Divide remaining seasoning among fillets. Divide fillets among papers, placing on top of vegetables.

  4. Place 1 tbsp (15 mL) butter, 1 tsp (5 mL) lemon juice and 2 tbsp (30 mL) white wine over each piece of fish.

  5. Fold parchment over to enclose fish. Crimp parchment edges to seal. Bake at 375°F (190°C) for 15 minutes. Serve in paper.

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