(Glyptocephalus Cynoglossus)

REX SOLE en PAPILLOTE

INGREDIENTS:

• Coking parchment
• Fillets of Rex Sole or other fish, one per person
• 1 C leeks, chopped
• 1 sweet red pepper, thinly sliced
• 1/2 C chopped parsley or cilantro
• 1/2 C mushrooms, thinly sliced (optional)
• 1/4 C lime juice
• 1 t mustard or curry or jerk seasoning
• A dash of Crystal or Tabasco sauce
• Salt and freshly ground rose pepper to taste

DIRECTIONS:

Preheat the oven to 400°. Cut individual squares of the parchment, one per fillet, large enough to wrap and enclose the pieces completely. Place each piece of fish on its wrapper. Distribute the leeks, red pepper, parsley or cilantro, and mushrooms if desired, equally over the fillets. Mix the lime juice with the mustard, curry or jerk, and Crystal or Tabasco, to make a dressing, then drizzle this evenly over the fish. Add salt and pepper.