Fish Papillotes with Curry Dressing | RICARDO

Ingredients

• 1/4 cup (60 ml) canola oil
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) honey
• 2 tsp curry powder
• 1/2 tsp (2.5 ml) Tabasco, or to taste
• 2 cups (200 g) cauliflower cut into small florets
• 1 yellow or orange bell pepper, seeded and cut into thin strips
• 1 large zucchini, cut into 1/4-inch (1/2 cm) slices
• 1 small leek, white part only, thinly sliced
• 1 tbsp (15 ml) canola oil
• 1 1/2 lb (675 g) white-fleshed fish fillets (cod, tilapia, sole, etc.), skin removed
• Salt and pepper