Haddock parcels

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Prep time:

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Serves: 1

By Charlee

(2 Votes) 2


  • 1 olive oil

  • 1 bunch parsley

  • 1 red onion

  • 1 bunch fresh dill

  • 2 lemons

  • 1 bunch coriander

  • 1 bulb fennel

  • 1 large haddock fillet (smoked or unsmoked)


  1. Roll out your tinfoil to roughly 4 times the length of your haddock fillet.
  2. Fold over the tinfoil and lace the haddock on a double thickness bit of foil.
  3. Roughly chop the onion, quarter the lemons and roughly chop the herbs. Finely slice your fennel (reserving the leafy bits), mix together with the onions, herbs and lemons and drizzle with olive oil.
  4. Score the fish to make pockets in it.
  5. Stuff the herb mixture into the pockets as much as possible and the rest can be placed on top and around the fish.
  6. Top with the leafy fronds of fennel and season with salt and pepper.
  7. Now wrap everything up in a parcel with the tin foil and place in a pre-heated oven at about 180 degrees or equivalent. Cook for 30 mins. Serve with salad and boiled new potatoes.

Additional Information

  • Make Ahead

  • Kids can help

  • Low fat

  • Fish

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • laptopwieldingharpy 15/02/12 10:44

    delicious! Had to change ingredients. Absolutely love fennel but not available. topped smocked haddock with slivers of white onion, bay leaf,sauerkraut, and pink peppercorns, then topped with very thinly sliced potato. Delicious!

  • Charlee 02/02/08 08:13

    This is such a good dinner party recipie especially if you bring the tin foil parcel to the table, when you slit it open you get a real rush of gorgeous smells form the herbs.