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Photo of Baked haddock parcel by WW

Baked haddock parcel

7
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
1
Difficulty
Easy
This fish bakes in its own paper parcel, keeping mess to a minimum!

Ingredients

New potatoes, raw

150 g, sliced into three

Fennel

½ individual, very thinly sliced, fronds reserved

Sun Dried Tomatoes

20 g, thinly sliced

Lemon

1 slice(s), half sliced and half zested

Haddock, raw

1 fillet(s), medium, skinless and boneless

Red Pesto

½ tablespoon(s)

Reduced Fat Mayonnaise

1 tablespoon(s)

Instructions

  1. 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.
  2. 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.
  3. 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
  4. 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.

Notes

Make your parcel using baking paper or kitchen foil – greasepoof paper is thinner and more likely to split.

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