This is one of those recipes that looks 10 times fancier and fiddlier than it actually is.

I created it for a fathers day lunch a couple of weeks ago, it took inspiration from a childhood summer holiday.

When everyone else was splashing around in the sea, my old man and I set up camp in a little beach shack and spent most of the holiday working our way through baskets of char-grilled sardines with freshly baked bread and olive oil.

It was great.

This is the ‘back home’ supermarket version with ingredients available in most local shops. The pesto works really well to flavour and steam the fish from the inside out.

I love it.


parcels 3

Ingredients (to serve 4)
  • Two large haddock fillets (de-boned)
  • 1/2 a jar of red pesto
  • 1 french baguette
  • Extra virgin olive oil
  • Balsamic vinegar

parcels 4

Method
  1. Pre-heat an oven to gas mark 6/7
  2. Portion up your fish, ideally you want to match two halves of the same fillet fish together to form an even parcel
  3. Next, measure out a few lengths of rope to wrap around the fish, once measured soak the rope in a bowl of water for a few minutes (to stop it burning in the oven)
  4. While the rope is soaking, cover the flesh side of each fillet with a good dollop of pesto
  5. Carefully bring both sides of each parcel together and tie a tight bow around each, the tighter the better as this will trap more steam between the fillets
  6. Pop the parcels onto a foil lined tray and then into the oven, checking every 10 minutes or so to turn and baste the parcels in their own juices until both sides of the skin are golden and crispy
  7. Serve up with thinly sliced baguette dipped in olive oil and balsamic

parcels 1


One Comment

Leave a Comment

Your email address will not be published. Required fields are marked *