700 - 900 g (1 1/2 - 2 lb) fresh haddock fillets
juice 1 lemon
sea salt
freshly ground black pepper
little butter for greasing
125 g (1/4 lb) button mushrooms
30 ml (2 tbls) chopped parsley
15 ml (1 tbls) chopped tarragon
juice 1 lemon
sea salt
freshly ground black pepper
little butter for greasing
125 g (1/4 lb) button mushrooms
30 ml (2 tbls) chopped parsley
15 ml (1 tbls) chopped tarragon
method
1. Skin the fish and cut it into 1.5cm (1/2 in) strips.
2. Put them onto a flat plate and sprinkle them with the lemon juice and seasonings.
3. Leave them for 30 minutes.
4. Thinly slice the mushrooms.
5. Lightly butter 4 pieces of foil about 25 cm (10 in) square.
6. Divide the fish between the pieces of foil and top it with the mushrooms and herbs.
7. Seal the edges of the pieces of foil and lay them on a large baking sheet.
8. Put them into the oven for 20 minutes.
9. Take the foil-wrapped fish to the table on a warm serving dish and unwrap them on individual plates, so none of the juices are lost.
2. Put them onto a flat plate and sprinkle them with the lemon juice and seasonings.
3. Leave them for 30 minutes.
4. Thinly slice the mushrooms.
5. Lightly butter 4 pieces of foil about 25 cm (10 in) square.
6. Divide the fish between the pieces of foil and top it with the mushrooms and herbs.
7. Seal the edges of the pieces of foil and lay them on a large baking sheet.
8. Put them into the oven for 20 minutes.
9. Take the foil-wrapped fish to the table on a warm serving dish and unwrap them on individual plates, so none of the juices are lost.
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