Fish Fillets Jardinière

Name: Fish Fillets Jardinière
Yield: 4 - 6 servings
Ingredients: 1/4 cup (60 mL) butter; 1 cup (250 mL) carrots julienned; 1/4 cup (60 mL) chopped onion; Water; 2 tbsp (30 mL) lemon juice; 1 tbsp (15 mL) corn starch; 2 tsp (10 mL) chicken broth mix; 1/4 tsp (1 mL) ground savory (optional); 1 cup (250 mL) zucchini julienned; 1 1/2 lb (750 g) individually frozen* fish fillets (e.g. sole; cod; haddock; Boston bluefish; lake trout; lake whitefish)

This is the Fish Fillets Jardinière recipe.

Prep: 10 min
Cooking: 25 min

Yields 4 - 6 servings

Ingredients

1/4 cup (60 mL) butter
1 cup (250 mL) carrots julienned
1/4 cup (60 mL) chopped onion
Water
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) corn starch
2 tsp (10 mL) chicken broth mix
1/4 tsp (1 mL) ground savory (optional)
1 cup (250 mL) zucchini julienned
1 1/2 lb (750 g) individually frozen* fish fillets (e.g. sole, cod, haddock, Boston bluefish, lake trout, lake whitefish)

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Preparation

Melt butter in frypan. Add carrots and onion; sauté 5 minutes. Add water to lemon juice to make 2/3 cup (160 mL).

Combine corn starch, broth mix and savory; stir in lemon juice-water mixture. Add to frypan. Cook and stir over medium heat until mixture comes to a boil and thickens. Reduce heat; cook 1 minute longer.

Stir in zucchini; spread in 15 x 10 x 3/4 inch (38 x 25 cm) jelly roll pan; top with fish in single layer. Sprinkle with salt; cover with foil. Bake in 450 ºF (230 ºC) oven 25 minutes or until fish flakes easily with a fork.

Remove fish; keep warm. Smoothly combine liquid from fish, vegetables and sauce; serve with fish.