Haddock with fennel and lemon recipe
by Mitch Tonks | 0 comments | Print recipeTweet
Haddock is a wonderful fish with small, pure white flakes and a delicate flavour. It works superbly in this dish baked in a foil or paper parcel.
At a glance
- Cuisine English
- Recipe Type Main
- Difficulty Easy
- Preparation time 20 mins
- Cooking time 15 mins
- Serves 2 people
- 2 fillets haddock, pin-boned and skinned (180g each)
- 1 florence fennel bulb finely sliced
- 0.5 onion finely sliced
- 1 garlic clove
- 2 sprigs fresh thyme
- 1 splash dry white wine
- 1 lemon - ½ juiced, ½ finely sliced
- 1 tbsp finely chopped parsley
- 50 ml (1.8fl oz) olive oil
- 1 pinch salt and pepper
- 1 sheet parchment paper or foil large enough to wrap the fish
- Blanch the fennel in boiling water until softened then dry thoroughly. Gently fry it in olive oil with the onions and garlic.
- Lay 2 pieces of parchment paper or foil out on a work-surface large enough to take the fish. Lay a line of the fennel and onion mixture down the middle of each sheet crossways and lay the fish on top, if the fish is too long fold the tail under the loin to make a thicker piece.
- Lay a few slices of lemon on the fish, season then pour over the remaining olive oil. Fold the top edge over the bottom and fold in the sides like crimping a pasty, when you get to the last fold add a splash of wine to each parcel, use about the same quantity as olive oil.
- Seal them up then lay on a tray ready for the oven, Preheat the oven to 220 then put the fish in to cook for about 12 minutes.
Recipe provided by Mitch Tonks, ambassador for Norwegian Seafood Council.
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