Haddock with Fennel, lemon and Black Olives

Prep time 10 mins
Cooking Time 25 mins
Serves 2
  • 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
  1. Heat the oven to 200C, or 180C fan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
 

Ingredients

Method

  • 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
  1. Heat the oven to 200C, or 180C fan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
 
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