Per Fillet:
1 fillet Pickerel – now on sale at Gimli Fish (596 Dufferin Ave or 625 Pembina Hwy. in Winnipeg)
1/2 carrot, peeled and then peeled into strips
1/2 leek whites, julienned
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade
parchment paper
spray olive oil*
Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, leek and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.
*I love to use a truffle oil olive oil blend available at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg. Try a drizzle of the truffle oil over scrambled eggs.
Enjoy!
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