Baked haddock parcel
New potatoes, raw
150 g, sliced into three
½ bulb(s), very thinly sliced, fronds reserved
Sun Dried Tomatoes
20 g, thinly sliced
1 slice(s), half sliced and half zested
1 fillet(s), medium, skinless and boneless
Reduced Fat Mayonnaise
- Preheat the oven to 200°C, fan 180°C, gas mark 6, and heat a baking tray to hot. Cook the potato slices in a pan of boiling water for 8 minutes then drain well.
- Put a rectangular sheet of baking paper on a work surface. Arrange the potato, fennel, sun-dried tomatoes and lemon slices in the centre then top with the haddock and fennel fronds. Season well.
- Bring together two opposite sides of the baking paper and fold over several times, to enclose. Twist the other two open ends of baking paper, like a Christmas cracker, to seal. Put the parcel on the hot baking tray and bake for 8-10 minutes or until the fish is cooked through
- Meanwhile, combine the pesto, lemon zest and mayonnaise in a bowl. Put the haddock parcel onto a plate, then open the parcel and serve with the pesto mayo.