The method
Recipe created by Mitch Tonks, ambassador for Norwegian Seafood Council
Norwegian 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. The flavour of the fennel and the lemon is a perfect foil for the fish. I love this way of cooking, all the flavours really come out and work together as everything is baked in a tightly sealed space.
- 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.
- Remove from the oven, place the parcels on a plate and open them up, trim the edges so you can serve the fish on the paper then sprinkle with parsley and lemon juice.