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Foil-Steamed Haddock with Vegetables
1 tbsp olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 tbsp chopped fresh tarragon, or 1 tsp dried
4 haddock fillets (about 3/4-inch thick)
4 tbsp melted butter
2 tbsp fresh lemon juice
Salt and freshly ground black pepper, to taste
1. Preheat oven to 425ºF. In a medium skillet, heat the oil over medium-high heat. Add the onion, carrot and celery and sauté for 5 minutes or until tender. Add the tarragon and sauté for 1 minute longer. Set aside.
2. Cut 4 pieces of foil into 12-inch squares. Brush the melted butter all over the fish fillets and place the fish in the center of the foil. Drizzle the lemon juice over the fish, then evenly scatter the vegetables on top. Sprinkle liberally with salt and pepper.
3. Close up the foil around the fish to create packets (make sure the seams are tightly crimped to prevent steam from escaping). Transfer the packets to a baking sheet and bake until the fish is just done to taste, about 15 minutes. Serve immediately, taking great care when opening the packets (the steam can burn).
Serves 4.
This recipe works with any firm fish fillets.
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