Serves : 4
Preparation time: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 2 red peppers, halved (membranes and seeds removed)
- 2 green peppers, halved (membranes and seeds removed)
- 2 onions, sliced
- 60 ml (4 tbsp.) olive oil
- 60 ml (4 tbsp.) white balsamic vinegar
- 3 garlic cloves, chopped
- 1 pinch saffron
- 5 ml (1 tsp.) paprika
- 8 basil leaves, chopped
- 4 haddock fillets
- Salt and pepper to taste
Topping
- 4 portions corn polenta
Preparation
- Preheat barbecue to maximum.
- Grill peppers and onion rings for 5 minutes on each side.
- Cut peppers and onions into julienne strips.
- In a bowl, combine olive oil, vinegar, garlic, saffron, paprika, basil, salt and pepper.
- Add onions and peppers. Check seasoning.
- Reduce barbecue temperature to 200°C (400°F).
- Lay out 4 double sheets of aluminum foil on work surface.
- On each double sheet, place 1 fish fillet, spread the seasoned bell pepper and onion mixture on top and close the sheets to form airtight papillotes.
- Cook the papillotes indirectly on the grill, with the lid closed, for 15 minutes.
