Haddock and Tomato Parcels

Serves 4


  • 4 x 200g haddock fillets
  • 2 tbsp extra virgin olive oil
  • 20 cherry or baby plum tomatoes
  • 4 shallots, sliced into wedges
  • 12 black olives, sliced
  • 8 basil leaves
  • 4 tbsp white wine
  • 4 slices lemon
  • Salt and freshly ground black pepper
  • Basil leaves, and lemon wedges, for garnish
  • Baked potato and green salad, to serve


  1. Preheat the oven to 180°C/Fan 160°C/Gas 4
  2. Tear 4 rectangles of foil, big enough to wrap the fish.  Pour ½ tbsp oil in the centre of each rectangle and place the fish on it.
  3. Pour over 1 tbsp white wine, 5 cherry tomatoes and a few olives over the fish.  Place a basil leaf and lemon slice on the top and season with salt and pepper.  Seal each foil parcel tightly.
  4. Place in the oven for about 10-12 minutes or until the fish is cooked through.  Add a fresh basil leaf and a wedge of lemon before serving.
  5. Serve immediately with a baked potato and a green salad.