Haddock with fennel and lemon recipe

Name: Haddock with fennel and lemon recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 - 1/2 juiced, 1/2 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

Servings: persons

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 - 1/2 juiced, 1/2 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

1
Blanch the fennel in boiling water until softened then dry thoroughly.
2
Gently fry it in olive oil with the onions and garlic.
3
Lay 2 pieces of parchment paper or foil out on a work-surface large enough to take the fish.
4
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.
5
Lay a few slices of lemon on the fish, season then pour over the remaining olive oil.
6
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.
7
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.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 fillets haddock, pin-boned and skinned (180g each), 1 florence fennel bulb finely sliced, 0.5 onion finely sliced, 1 garlic clove, and more.

Yes, Haddock with fennel and lemon recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!