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    Mediterranean Haddock Parcels

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    Mediterranean Haddock Parcels

    If you haven't thought of combining fish and meat before, try these parcels of haddock wrapped in Italian ham. The fish is cooked and served on a bed of roasted vegetables for a truly Mediterranean flavour.

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2


    • 1 tbsp capers
    • 280g prime haddock fillet, skinned and boned
    • 4 slices of prosciutto
    • 1 small red onion, cut into large dice
    • 1 red pepper, deseeded and cut into large dice
    • 1 green pepper, deseeded and cut into large dice
    • 3 sprigs of fresh rosemary
    • 8 small tomatoes, halved
    • 24 black olives, pitted
    • 4 tbsp olive oil
    • Salt
    • Freshly ground black pepper
    • 2 tsp balsamic vinegar


    1. Cut the haddock into two portions and wrap each portion in two slices of prosciutto. Secure with a cocktail stick.
    2. Place the onion, pepper, tomatoes, rosemary, capers and olives in a large non-stick roasting tin, drizzle with oil and season with salt and freshly ground black pepper.
    3. Place in a preheated oven 200°C, gas mark 6 for 10 minutes. Stir the vegetables then place the haddock fillets on top and return to the oven for a further 15 minutes or until the fish is cooked.
    4. Arrange the cooked vegetables on two large warm plates, top with the haddock parcels and drizzle with balsamic vinegar.

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