Lemon-Caper Haddock en Papillote with Warm Green Bean, Fennel and Almond Sauté

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Cut 4 large rectangles of parchment paper or foil to make the papillotes.

2. 2

   Place the haddock fillets in a bowl and season with 2 g salt, black pepper, lemon zest, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, the minced garlic, and half of the parsley. Toss gently to coat the fish evenly.

3. 3

   Divide the haddock among the 4 papers. Scatter the capers and sliced garlic over the top. Seal each papillote by folding the edges tightly. Place them on a baking tray.

4. 4

   Bake for 14 to 16 minutes at 200 °C / 400 °F, until the haddock is opaque and flakes easily.

5. 5

   Meanwhile, bring a pot of water to a boil. Add the green beans and cook for 4 minutes. Drain and briefly cool under cold water to keep their color; set aside.

6. 6

   Heat a large skillet over medium heat and toast the sliced almonds for 2 to 3 minutes, stirring, until lightly golden. Remove and set aside.

7. 7

   In the same skillet, add the remaining 15 ml (1 tbsp) olive oil and sauté the fennel with a pinch of salt for 4 minutes. Add the green beans and cook for 2 more minutes.

8. 8

   Pour in the vegetable broth, the remaining 30 ml (2 tbsp) lemon juice, and the Dijon mustard. Stir to create a light glaze over the vegetables. Cook for 2 more minutes.

9. 9

   Turn off the heat and add the toasted almonds and the remaining parsley. Adjust with the remaining salt if needed.

10. 10

    Serve each freshly opened haddock papillote over a portion of the warm green bean and fennel sauté, spooning the juices from the packet over the top as a sauce.