Clean the Haddock. You can choose to keep the fish whole, head, tail, skin and all, or fillet the fish and use just the flesh. If keeping the fish whole wash under clean water.
Season the haddock inside and out, with a little olive oil, salt and fresh ground pepper. Lay a few sprigs of dill or parsley and a slice of lemon inside if you like. Season the outside of the fish as well. Splash the wine over top of the fish.
Lay the fish on the parchment paper and wrap the fish up as you would a present. Make sure to properly fold over all the edges to ensure no steam or liquid will escape as the fish bakes.
Place the wrapped haddock in a casserole dish or deep sheet pan and place in a preheated oven at 375F for 30 to 40 minutes.
Remove the dish from the oven, and carefully pierce the parchment with a knife. Hot steam will escape, so be careful not to burn yourself.
Serve on rice or with salad.
Baking fresh haddock in parchment ensures the fish remains moist & all the flavour stays in the dish. An easy beginner recipe, perfect for a simple supper.
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Baked Haddock in Parchment with Lemon and Herb https://www.earthfoodandfire.com/parchment-baked-haddock-lemon-herb/ January 25, 2017