Steamed Haddock with Leeks, Carrots & Anise

Prep time: 10min

Total time: 30min

Serves 4

4 sheets

of parchment paper, approx. 13 x 16 in. (32 x 40 cm)

leek, white and light green part only, thinly sliced

Carrots, cut into matchsticks

1/2 bulb

anise(fennel), trimmed, cored and sliced, top fronds reserved

Wild Haddock Fillets, thawed

1/2 tsp

salt

2 mL

Pepper to taste

red bell pepper, thinly sliced

2 tsp

olive oil

10 mL

1/2 cup

dry white wine, divided

125 mL

lemon, cut into 4 wedges

¼ of the recipe

calories

220

fat

4 g

carbs

16 g

protein

24 g

cholestrol

70 mg

fibre

5 g

sodium

550 mg

Preheat oven to 425°F (220°C). Fold each sheet of parchment paper in half. Open parchment and divide half the leek, carrots and anise on the right side of each. Place a haddock fillet over each bed of vegetables.
Season fillets with salt and pepper. Coarsely chop the anise fronds (the green tops) and scatter them, plus the red pepper strips and remaining leek, carrots and anise over top of the fish.
Drizzle each fillet with olive oil and wine. Fold left side of parchment paper over the right and tightly roll edges closed like a paper bag. Transfer packets to a baking sheet and cook on the lowest rack of the oven for 15 min. Serve each packet with a lemon wedge.