a recipe from
The Gilmore House Inn
Westport, Ontario, Canada.
Rainbow Pickerel
Ingredients: serves 4
2-4 pickerel fillets about 1 kilo raw weight deboned and skinned
6-8 c baby spinach raw
1 each red, orange, yellow, purple mini peppers sliced into very thin rings
6-8 mushrooms sliced very thin
1/4 c red onion sliced very thin
12 mini grape or other mini tomatoes red quartered lengthwise
2 tbsp parsley fresh chopped fine
2 tbsp butter softened substitute margarine if necessary
salt and pepper ( optional )
you’ll need a sheet pan with parchment paper sprayed with non-stick spray
pre heat the oven to 400º F rack in centre position
in 1/4 tsp dollops distribute half the butter onto the parchment smooth it out with a spoon or spatula
spread the spinach over the parchment
lay the fish in a single layer onto the spinach
distribute the pepper rings, mushroom slices, red onion and tomatoes evenly over the fish
in 1/4 tsp dollops distribute the remaining butter over the top
add salt and pepper if using
bake at 400º for 15 min
serve hot with multigrain rice and Tartar sauce
( okay so it’s not all the colours of the rainbow but colourful none the less )
Enjoy RJH