Aimer faire plaisir à ceux qu'on aime

Ingredients

• 5 ml (1 tsp.) sea salt
• 3 ml (1/2 tsp.) peppercorns, crushed
• 2 allspice seeds, crushed
• 2 cloves, crushed
• 3 ml (1/2 tsp.) cinnamon
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• Juice and zest of 1 orange
• Juice and zest of 1 lime
• 60 ml (1/4 cup) olive oil
• 8 pieces of filet of sole
• 4 fresh mint branches
• 4 fresh oregano branches
• 8 slices of Victor et Berthold, rind removed

Preparation

In a small bowl, mix together the spices, shallot, garlic, orange and lime juice and zest, and olive oil. Blend the mixture into a purée. Place the filets of sole in a shallow plate. Pour the marinade over the fish, coat it well and cover with plastic wrap. Let marinate in the refrigerator for about 1 hour. 

Preheat BBQ.

Place 2 pieces of filet of sole on parchment paper. Cover with 2 slices of Victor et Berthold, one mint branch and one oregano branch. Close the papillote and wrap in aluminum foil. Repeat with the other pieces of filet of sole.