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4
Main-Course ServingsEasy
Published 2007
The only time-consuming step of this dish is julienning the vegetables. If you are pressed for time, you can leave them out.
Season the fillets liberally on both sides with salt and pepper. Set aside.
In a small pot or medium saucepan, cook all the julienned vegetables in 2 tablespoons of the butter over medium heat, stirring regularly, for about 15 minutes, or until softened but not browned.
Place each fillet on a sheet of parchment paper as shown. Mound an equal amount of the vegetables on top of ea