Grilled Sole and Vegetables in a Pouch

705 g (26.5 oz or 4 fillets) sole fillets thawed and drained $11.60 or $2.90/sole fillet

54 g (4 tbsp) olive oil or avocado oil

184 g (2 small) zucchini – cut into julienne strips

220 g (1 medium) red bell pepper/capsicum – cut into julienne strips

40 g (1.4 oz) onion rings

40 g (4 tbsp) black olives - sliced

120 g (4.2 oz) Monterey Jack Cheese – grated: can sub with Mozzarella, Havarti or Gouda

1 g (1 tsp) Italian seasoning

3 g (1 tsp) garlic powder

6 g (1 tsp) salt- ground very fine

1. Cut 4 parchment paper pieces into 46 cm (18 inch) strips and preheat oven to 190 C or 375 F
2. Place one tbsp of oil into the center of the parchment. Spread over a surface area that is about the same size as the fillet. Place the fillet over the oil and brush some of the oil on the surface of the fish
3. Combine the garlic powder, salt and Italian seasoning. Stir well
4. Sprinkle one fourth of the seasoning mix on top of each fillet of sole
5. Arrange the julienned zucchini and julienned red bell pepper/capsicum, a fourth of the onion rings, and olives on top of each sole fillet
6. Distribute one fourth 30 g/ 1 oz of the grated Monterey cheese on top of each fillet
7. Wrap the sole in the aluminum foil. Fold the edges of the parchment/aluminum foil up towards the center, tightly seal the sides and top of the parchment/aluminum foil. Arrange each bundle on a cookie sheet
8. Place into the middle position of the oven and bake for 15 minutes or until sole is done and flakey when tested with a fork. *Baking time will vary according to the thickness of your sole fillet, so adjust time accordingly
9. When done, open aluminum foil bundles carefully, transfer to plate and pour the drippings on top. Enjoy