Line Caught Norwegian Haddock cooked “al Cartoccio”

Prep time: 7 minutes Cooking time: 13-15 minutes Serves: 2 Skill level: Competent Cook Recipe by: Norwegian Seafood Council

The fennel and lemon flavours are perfect foils for the fish

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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.

  1. Blanch the fennel in boiling water until softened then dry thoroughly. Gently fry it in olive oil with the onions and garlic.
  2. 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.
  3. 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.
  4. Preheat the oven to 220 then put the fish in to cook for about 12 minutes.
  5. 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.

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