All you need:
4 pieces of parchment paper
5 tbsp (75 mL) CLUB HOUSE ROASTED GARLIC AND PEPPERS ONE STEP SEASONING, divided
½ cup (125 mL) each julienne carrots, celery and red onion
1 package (400 g) haddock fillets
4 tbsp (60 mL) unsalted butter
4 tsp (20 mL) lemon juice
8 tbsp (120 mL) white wine
All you do:
Fold parchment papers in half, book style. Open and place on baking sheet.
In bowl, mix 1 tbsp (15 mL) seasoning with vegetables. Divide evenly on one side of each paper.
Divide remaining seasoning among fillets. Divide fillets among papers, placing on top of vegetables.
Place 1 tbsp (15 mL) butter, 1 tsp (5 mL) lemon juice and 2 tbsp (30 mL) white wine over each piece of fish.
Fold parchment over to enclose fish. Crimp parchment edges to seal. Bake at 375°F (190°C) for 15 minutes. Serve in paper.
Makes: 4 servings