Photo of Smoked haddock and potato parcels by WW

Smoked haddock and potato parcels

4
2
0
SmartPoints® value per serving
The ProPoints plan is flexible enough to accommodate all your gluten free choices. This meal is suitable for the Gluten Free approach; but with some of the ingredients used please do make sure you check the product labels – sometimes a little stock cube, soy sauce or even ketchup can contain gluten.This meal is also suitable for the following approaches: Filling & Healthy and Mediterranean.

Meal Items

New potatoes, raw

125 g, sliced

Smoked haddock, raw

1 fillet(s)

Lemon Juice, Fresh

1 teaspoons

Lemon(s)

1 zest(s) of 1

Cherry Tomatoes

50 g

Peas, fresh or frozen

40 g

Asparagus, raw

40 g

Basil, fresh

1 teaspoons

Parsley, fresh

1 teaspoons

Black pepper

1 pinch

Notes

Preheat the oven to Gas Mark 4/180˚C/fan oven 160˚C. Bring a saucepan of water to the boil, add the potato slices and return to the boil. Cook for 5–7 minutes until tender then drain.Meanwhile, cut a large rectangle of baking parchment, approximately 35 x 50 cm (14 x 20 inches). Fold in half to make a seam then open it out again. Working on one half of the piece of parchment, place the potatoes in the centre. Position the smoked haddock on top. Season with pepper, adding a squeeze of lemon juice.Mix the tomatoes, peas, asparagus and herbs together then tumble the mixture over the fish. Add 1 tablespoon of water to the parcel then fold the parchment back over the top of the ingredients.The next step is to seal the parcel. Working from the end of one edge, fold one corner up to make a narrow triangle about 5 cm (2 inches) long. Make another fold in the same way, starting halfway along the first triangle so the point is sealed in as you fold, and repeat all the way around the parcel – this is much easier to do than it may sound. You will end up with something that looks rather like a large Cornish pasty. Alternatively, you can simply fold the edges over a couple of times and secure in a few places with paper clips. Just remember that the clips will be hot when you take the parcels out of the oven so take care with them.Place the parcel on a large baking tray and bake in the oven for 15 minutes, by which time the fish should be cooked through and starting to flake, but still lovely and moist. Open the parcel carefully and then serve immediately.