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haddock

Steamed haddock with leeks, carrots & fennel

Main course | Easy | 25 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 220°C (425°F). 
  2. Fold each sheet of parchment paper in half, open them, and divide half the leek, carrots and fennel onto the right side of each. 
  3. Place a haddock fillet over each bed of vegetables. 
  4. Season fillets with salt and pepper. 
  5. Coarsely chop the reserved fennel fronds (the green tops) and scatter them over top of the fish. Add the red pepper and remaining leek, carrots and fennel. 
  6. Drizzle each fillet with olive oil and wine. 
  7. Fold left side of parchment paper over the right and tightly roll edges closed like a paper bag. 
  8. Transfer packets to a baking sheet and cook on the lowest rack of the oven for 15 minutes. 
  9. Serve each packet with a lemon wedge. 

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