Haddock with fennel, olives and lemon
Haddock on a bed of sautéed fennel with black olives, lemon and dill
Servings: 2 people
Calories: 548kcal
Ingredients
- 360 grams haddock fillet
- 3 small fennel bulbs trimmed and cut into wedges
- 1/2 onion sliced finely
- 2 cloves garlic thinly sliced
- 1 handful black olives
- 1 dash Pastis optional
- 1 glass white wine you can substitute with sherry
- 1 tbsp dill chopped
- 50 grams butter cubed
- 1/2 lemon juiced
- olive oil
- salt and pepper
Instructions
- Preheat oven to 200 C or 180 C fan
- Heat some olive oil in a pan that has a lid and that can go into the oven.
- Gently sauté the fennel slices, turning it over until golden on both sides.
- Add the splash of Pastis if using, bring to the boil for a minute and then add the white wine, onions and garlic. Boil off the alcohol for a minute. Then cover and reduce heat to a simmer.
- Cook until the fennel and onions are soft. Add a little water if it looks dry.
- Place haddock fillets on top and then add the olives. Replace the lid and put the pan in the oven.
- Cook for between 6 and 8 minutes until the fish is just cooked.
- Carefully lift out the fish with a fish slice and plate up onto a warm plate, placing the fish above the fennel.
- Pop the pan back on the stove and add the cubed butter, boil so that the sauce becomes buttery and thickened. Add the lemon juice and dill. Pour carefully over the fish.
Nutrition
Calories: 548kcal | Carbohydrates: 33g | Protein: 35g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 908mg | Potassium: 2116mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1253IU | Vitamin C: 45mg | Calcium: 226mg | Iron: 3mg