Garden Court Cheddar Fillets

Name: Garden Court Cheddar Fillets
Yield: 6 servings
Ingredients: 1 cup (250 mL) carrots cut into julienne; 1 cup (250 mL) zucchini cut into julienne; 1/2 red bell 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 shredded

Our dietitians' favourite

This is the Garden Court Cheddar Fillets recipe.

Prep: 20 min
Cooking: 15 min

Yields 6 servings

Ingredients

1 cup (250 mL) carrots cut into julienne
1 cup (250 mL) zucchini cut into julienne
1/2 red bell 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 shredded

READY FOR REWARDS?

Preparation

Blanch carrots; set aside. In skillet, melt butter over medium heat; sauté zucchini, 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.