Home‎ > ‎Fish‎ > ‎

Haddock Paper Parcels with Blood Orange, Lentils & Greens

Serves 2
Takes 40 mins



This delightful recipe is sophisticated and tasty, delighting both palette and nose - the waft of a lovely dinner your diners get when they open the paper parcels is amazing, the orange and tarragon melding perfectly, sitting alongside the fish and veggies incredibly well.

It also works nicely with cod, whiting, pollock and – if you’re feeling flush - halibut

Fish:-
2 unwaxed paper sandwich bags
2 x 150g skinned white fish fillets such as whiting, cod or haddock
1 blood orange, segmented, any juice reserved
2 dstspns white wine
2 sprigs tarragon
10g butter (optional)
salt & pepper

Lentils:-
2 tbsp olive oil
1 leek finely sliced
50ml fish stock or vegetable stock
200g spring greens, destalked and finely shredded
1 x 250g pack cooked beluga or puy lentils
1 tbsp soy sauce

  • Set your oven to 180C
  • Heat the oil in a medium saucepan, and cook the leeks with a pinch of salt for 8 minutes over a low heat, stirring occasionally, until lightly golden
  • Meanwhile, into each of your paper bags put a piece of fish and season it well. Then add a teaspoon of butter, a sprig of tarragon, a dessertspoon of wine and half of the orange segments and juice. Roll the top of the bag up tightly, and place each in a small baking dish, not much larger than the parcel. If you haven't got such dishes, put them all in one baking dish
  • Place the fishbags in the oven, and bake for 15 to 18 minutes – check at 12
  • Meanwhile, add half the greens to the leeks along with 2 tablespoon of the fish stock. Cook for a minute then add the remaining greens and stock. Once the greens are nicely wilted, stir in the lentils and tarragon. Season to taste with the soy and keep warm
  • To serve, place a fishbag on each of 2 dinner plates, and a serving of the greens mixture alongside. Put a plate in front of each diner so they can tear open the bag and tip out the contents, and provide a debris bowl for bits of paper