Steamed Haddock with Leeks, Carrots & Anise



Under 30 minutes Without gluten High Fibre

Nutritional Facts Per Serving

24 g
16 g
5 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 220
  • Lipides 4 g
  • Cholesterol 70 mg
  • Sodium  550 mg
  • Carbs 16 g
    • fiber  5 g
  • Protein 24 g


  • 4 sheets parchment paper, approx. 13 x 16 in. (32 x 40 cm)
  • 1 leek, white and light green part only, thinly sliced
  • 2 carrots, cut into matchsticks
  • 1/2 bulb anise (fennel), trimmed, cored and sliced, top fronds reserved
  • 4 haddock fillets, thawed
  • 1/2 tsp salt
  • pepper, to taste
  • 1 red bell pepper, thinly sliced
  • 2 tsp olive oil
  • 1/2 cup dry white wine, divided
  • 1 lemon, cut into 4 wedges


  1. Preheat oven to 425°F (220°C). Fold each sheet of parchment paper in half. Open parchment and divide half the leek, carrots and anise on the right side of each. Place a haddock fillet over each bed of vegetables.
  2. Season fillets with salt and pepper. Coarsely chop the anise fronds (the green tops) and scatter them, plus the red pepper strips and remaining leek, carrots and anise over top of the fish.
  3. Drizzle each fillet with olive oil and wine. Fold left side of parchment paper over the right and tightly roll edges closed like a paper bag. Transfer packets to a baking sheet and cook on the lowest rack of the oven for 15 min. Serve each packet with a lemon wedge.

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