Photo: Ernest Porzi
Haddock with fennel and lemon recipe
11 ingredients
20 min + 15 min
2 people
openrecipes
Haddock is a wonderful fish with small, pure white flakes and a delicate flavour. It works superbly in this dish baked in a foil or paper parcel.
Estimated Nutrition (whole recipe, rough)
569
Calories
48g
Protein
28g
Fat
26g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 fillets haddock, pin-boned and skinned (180g each)
- 1 florence fennel bulb finely sliced
- 0.5 onion finely sliced
- 1 garlic clove
- 2 sprigs fresh thyme
- 1 splash dry white wine
- 1 lemon - ½ juiced, ½ finely sliced
- 1 finely chopped parsley
- tbsp olive oil
- 50 salt and pepper
- ml sheet parchment paper or foil large enough to wrap the fish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes