|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
A healthy infusion of Haddock and Sweet Potatoes.
- 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.
- 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.
- 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.