Steamed Haddock with Leeks, Carrots & Anise
Prep Time
Serves
Cooking Mode
4 sheets parchment paper, approx. 13 x 16 in. (32 x 40 cm)
1 leek, white and light green part only, thinly sliced
2 carrots, cut into matchsticks
½ bulb anise (fennel), trimmed, cored and sliced, top fronds reserved
4 haddock fillets, thawed
½ tsp salt
pepper, to taste
1 red bell pepper, thinly sliced
2 tsp olive oil
½ cup dry white wine, divided
1 lemon, cut into 4 wedges
4 sheets parchment paper, approx. 13 x 16 in. (32 x 40 cm)
1 leek, white and light green part only, thinly sliced
2 carrots, cut into matchsticks
½ bulb anise (fennel), trimmed, cored and sliced, top fronds reserved
4 haddock fillets, thawed
½ tsp salt
pepper, to taste
1 red bell pepper, thinly sliced
2 tsp olive oil
½ cup dry white wine, divided
1 lemon, cut into 4 wedges
Directions
1Preheat oven to 425°F (220°C). Fold each sheet of parchment paper in half. Open parchment and divide half the leek, carrots and anise on the right side of each. Place a haddock fillet over each bed of vegetables.
2Season fillets with salt and pepper. Coarsely chop the anise fronds (the green tops) and scatter them, plus the red pepper strips and remaining leek, carrots and anise over top of the fish.
3Drizzle each fillet with olive oil and wine. Fold left side of parchment paper over the right and tightly roll edges closed like a paper bag. Transfer packets to a baking sheet and cook on the lowest rack of the oven for 15 min. Serve each packet with a lemon wedge.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
