Baked Fish Parcels

8 ingredients
4 steps

Ingredients

  • 2 None tomatoes, deseeded, finely diced
  • 2 tbsp balsamic vinegar
  • 1/2 tsp white sugar
  • 3 tbsp butter
  • 4 (7 oz) cod fillets (or haddock), skin removed
  • 1 bulb fennel, finely sliced, fronds reserved
  • 1 None carrot, peeled, finely shaved
  • 1/2 tbsp extra virgin olive oil

Directions

  1. 1
    Preheat oven to 400°F. Cut out 4 - 12x12 inch pieces of parchment paper.
  2. 2
    In a bowl, combine tomatoes, vinegar and sugar. Season to taste.
  3. 3
    Rub 1/2 of the butter over the center of pieces of parchment paper. Place a fish fillet on top of each. Spoon tomato mixture evenly between fish. Bring sides of paper together to enclose fish, folding over twice to create a good seal. Fold over ends of paper to create a pouch. Place on a baking tray and bake for 10-15 mins, or until fish flakes easily when tested with a fork.
  4. 4
    Meanwhile, in a bowl, toss fennel, carrot and oil together. Season to taste. Remove fish from oven and open pouches slightly. Top with fennel fronds. Serve with fennel-carrot salad.

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