Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Tesco Finest smoked haddock parcels with cherry tomatoes and olives recipe

22 ratings

Delicious and brilliantly simple, smoked haddock is the perfect starting point for relaxed dining. See method

Ingredients

If you don't have smoked haddock, try using another smoked fish

of the reference intake
Carbohydrate 3.3g Protein 74.8g Fibre 1.2g

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Cover the smoked haddock in plenty of cool water and leave to soak for 10 minutes to remove excess salt. Drain and pat dry with kitchen towel.
Cut out four 25cm sheets of nonstick baking paper and ‘scrunch’ them up individually, so that each sheet sits in a cup shape that will hold liquids in. Put a portion of smoked haddock in the centre of each sheet of paper, scatter with tomatoes, stoned olives and tarragon. Drizzle with olive oil and wine and season with black pepper, but no salt.
Fold the edges of the paper together to create four loose, but well-sealed parcels, securing each with a metal paperclip for extra security, if liked.
Place the parcels, spread apart on a baking sheet and bake in the oven for 15-18 minutes, depending on the thickness of the fish. Serve the parcels (to be opened at the table) with steamed basmati rice or creamy mash.