Shopping list
4 tsp Benecol® Olive Spread
1 shallot, peeled and sliced
1 small bulb fennel, sliced, any fronds reserved
300g (10½oz) sweet potato, peeled and chopped
1 bay leaf
250ml (9floz) fish stock
2 sprigs thyme
4 small haddock fillets
100ml (3½floz) white wine
2 cherry tomatoes, halved to garnish

Haddock parcel with fennel and sweet potatoes

15

PREP

30

COOK

STANOLS

2

SERVES

Description

A healthy infusion of Haddock and Sweet Potatoes.

 

Method

  1. Preheat the oven to Gas Mark 6/200C/fan oven 180C. Melt the Benecol Olive Spread in a sauce pan. When sizzling add the shallot, garlic, fennel, sweet potato and bay leaf. Stir fry for 3-4 mins until beginning to brown. Add the stock, bring to the boil, cover and simmer for 8-10 mins until the potato is just tender.
  2. Cut 2 large squares of baking parchment big enough to contain half the vegetables and 2 pieces of fish. Divide the vegetables between the pieces of paper. Top with a sprig of thyme and 2 pieces of fish each. Drizzle over the juices from the pan and the wine, then season with a little salt and freshly ground black pepper. Fold up the paper to make a sealed parcel – you can simply scrunch up the sides over the fish if easier. Transfer to a baking sheet.
  3. Cook the parcels for 20 mins until the fish flakes. Serve on warm plates in the paper garnished with any fennel fronds and the tomatoes.

Haddock parcel with fennel and sweet potatoes

15

PREP

30

COOK

STANOLS

2

SERVES

Shopping list
4 tsp Benecol® Olive Spread
1 shallot, peeled and sliced
1 small bulb fennel, sliced, any fronds reserved
300g (10½oz) sweet potato, peeled and chopped
1 bay leaf
250ml (9floz) fish stock
2 sprigs thyme
4 small haddock fillets
100ml (3½floz) white wine
2 cherry tomatoes, halved to garnish

Description

A healthy infusion of Haddock and Sweet Potatoes.

 

Method

  1. Preheat the oven to Gas Mark 6/200C/fan oven 180C. Melt the Benecol Olive Spread in a sauce pan. When sizzling add the shallot, garlic, fennel, sweet potato and bay leaf. Stir fry for 3-4 mins until beginning to brown. Add the stock, bring to the boil, cover and simmer for 8-10 mins until the potato is just tender.
  2. Cut 2 large squares of baking parchment big enough to contain half the vegetables and 2 pieces of fish. Divide the vegetables between the pieces of paper. Top with a sprig of thyme and 2 pieces of fish each. Drizzle over the juices from the pan and the wine, then season with a little salt and freshly ground black pepper. Fold up the paper to make a sealed parcel – you can simply scrunch up the sides over the fish if easier. Transfer to a baking sheet.
  3. Cook the parcels for 20 mins until the fish flakes. Serve on warm plates in the paper garnished with any fennel fronds and the tomatoes.