“When you choose fish with the MSC blue label, you can be absolutely sure you are making a sustainable choice to have fish in the future, and we all want that – right?”
(United Kingdom)
Prep time
10 mins
Cooking Time
25 mins
Serves
2
Ingredients
- 2 x fillet portions of haddock about 180g each
- 3 fennel bulbs - tough outer leaves removed and cut into wedges
- 1/2 white onion finely sliced
- 2 garlic cloves peeled and sliced
- Small handful black olives
- Dash pernod ( optional )
- Glass white wine or sherry
- Tablespoon shopped dill
- 50g salted butter cut into cubes
- 1/2 lemon
- Salt
- Olive oil
Method
- Heat the oven to 200C, or 180C fan.
- Heat a frying pan that can be covered and be put in the oven, add some olive oil and gently fry the fennel until starting to turn golden.
- Add the pernod, boil for minute, then add the wine, onion and garlic, allow the alcohol to boil off for a minute then cover and turn to a simmer, keep cooking until the fennel is tender, add a little water if you need to help it along.
- When the fennel is soft and giving, place the fish on top and add the olives, cover and place in a pre heated oven. Cook for 6-8 minutes until the haddock is just cooked. Using a fish slice lift the fish out with the fennel underneath and plate up.
- Using a spoon gently peel off the skin of the haddock. Place the pan back on the stove top and add the butter, bring to a boil until the sauce is buttery and thickened then add the dill and lemon juice and spoon over the fish.