In a small bowl, combine all the ingredients. Set aside.
Preheat the grill, setting the burners to medium.
In a large bowl, toss the vegetables with the oil. Season with salt and pepper. Place individual squares of parchment paper in the centre of 4 large sheets of aluminum foil and spread the vegetable mixture on the centre of each square of parchment paper. Top with a fish fillet. Season with salt and pepper. Close and tightly seal the papillotes.
Place the papillotes on the grill and close the lid. Cook for approximately 10 minutes, or until the fish and vegetables are cooked through.
Open the papillotes and transfer the fish and vegetables onto plates. Drizzle with the curry dressing.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.