Lemon Dill Haddock Parcels

$- 4 haddock fillets - 2 lemons (1 for juice, 1 sliced) - 3 tablespoons fresh dill, chopped - 2 tablespoons olive oil - 2 garlic cloves, minced - Salt and pepper to taste To create Lemon Dill Haddock Parcels, you need some key ingredients. Haddock fillets are the star of this dish. They are mild and flaky, making them perfect for baking. Fresh lemons add a bright flavor. You will use juice for the marinade and slices to top the fish. Fresh dill brings a lovely herbal note, enhancing the taste. Olive oil adds richness and helps the flavors blend. Garlic gives the dish a warm depth. Finally, salt and pepper are essential to balance everything. - 1 cup cherry tomatoes, halved For a burst of color and flavor, you can add cherry tomatoes. They roast well and add sweetness. - Parchment paper or aluminum foil - Baking sheet - Mixing bowl You will also need some simple tools. Parchment paper or aluminum foil helps create a sealed parcel around the fish. This keeps all the moisture and flavors locked in. A baking sheet is necessary for cooking. A mixing bowl is where you will combine the marinade. These tools make the process easy and fun. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - In a small bowl, mix olive oil, minced garlic, lemon juice, chopped dill, salt, and pepper. This creates a tasty marinade for the fish. - Lay out four large pieces of parchment paper on a flat surface. - Place one haddock fillet in the center of each piece of parchment. - Spoon the marinade over the haddock evenly. If you want, add a handful of cherry tomato halves around the fish. - Top each fillet with a couple of lemon slices to add zest. - Fold the parchment paper over the fish to make a sealed parcel. Crimp the edges tightly to keep all the flavors inside. - Place the parcels on a baking sheet. Bake in the preheated oven for 15-20 minutes. The fish should be fully cooked and flaky. - Carefully open the parcels, but watch out for steam. Serve directly in the parchment for a lovely, rustic look. To make your Lemon Dill Haddock Parcels shine, focus on the marinating time. I suggest letting the fish sit in the marinade for at least 15 minutes. This allows the flavors to soak in deeply. Freshness of ingredients is key too. Always use fresh dill, lemons, and garlic. Fresh ingredients give you the best taste. Even cooking is crucial for perfect haddock. Make sure the fillets are of similar thickness. This helps them cook at the same rate. To check for doneness, gently flake the fish with a fork after 15 minutes. If it flakes easily, it’s ready. If not, give it a few more minutes in the oven. For side dishes, consider serving with steamed green beans or a light salad. They add color and balance to your meal. For garnishing, a sprinkle of extra fresh dill or lemon zest can elevate the dish. Serve the parcels directly on the plate for a rustic look. This makes the meal feel special and inviting. Pro Tips Use Fresh Ingredients: For the best flavor, always use fresh dill and fresh haddock. Frozen fish can work, but the texture may differ. Perfectly Cooked Fish: To ensure your haddock is perfectly cooked, check for an internal temperature of 145°F (63°C) or until it flakes easily with a fork. Experiment with Vegetables: Feel free to add other vegetables such as zucchini or bell peppers to the parcels for extra flavor and nutrition. Sealing the Parcels: Make sure to crimp the edges of the parchment paper tightly to keep the steam and flavors in during baking. {{image_2}} You can easily change the dish by adding vegetables. Zucchini, bell peppers, and asparagus work well. Slice them thinly and spread them around the fish. They will cook nicely with the haddock. This adds color and flavor to your meal. Plus, it boosts the nutrients! Mixing different herbs can change the taste. Try using thyme or parsley instead of dill. Each herb brings its own flavor. Thyme adds a warm touch, while parsley gives freshness. You can even mix them together for a new twist. Experimenting with seasonings keeps the dish exciting. You can cook these parcels in different ways. Baking is the easiest method. It keeps the fish moist and flavorful. However, grilling adds a smoky taste. If you choose to grill, make sure to seal the parcels well. Both methods create a delicious meal, just in different styles. Store any leftover Lemon Dill Haddock Parcels in the fridge. Place them in an airtight container. They will stay fresh for about two days. If you want to keep them longer, freeze the parcels. Wrap each one tightly in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. When reheating, avoid drying out the fish. The best way is to use the oven. Preheat the oven to 350°F (175°C). Place the parcels on a baking sheet and cover them with foil. Heat for about 10-15 minutes, or until warmed through. You can also reheat in the microwave. Just cover the parcel with a damp paper towel to retain moisture. You can make Lemon Dill Haddock Parcels ahead of time. Assemble the parcels and store them in the fridge before baking. They can sit for up to 24 hours. This makes it easy to enjoy a quick meal on busy days. Just pop them in the oven when you’re ready to eat! You can use other white fish like cod, tilapia, or sole. These fish have a mild taste and cook similarly to haddock. Each option offers a great flavor and texture. Cod is slightly firmer, while tilapia is softer. Choose what you like best! Yes, you can prepare the parcels a few hours ahead. Just keep them in the fridge until you're ready to bake. This makes it easy for meal prep. Just remember to seal them well to lock in flavor and moisture. The fish is done when it flakes easily with a fork. You can also check its internal temperature. It should reach 145°F (63°C). Don’t overcook, or the fish may become dry. Keep an eye on it as it bakes. Yes, you can use dried dill if fresh is not available. Use about one teaspoon of dried dill for each tablespoon of fresh. The flavor may be a bit less bright, but it still adds a nice touch. Absolutely! You can grill the parcels instead of baking them. Just make sure to wrap them tightly in foil. Grill over medium heat for about 10-15 minutes. This method gives a lovely smoky flavor to the fish. Enjoy the outdoors while cooking! In this post, we explored how to make tasty Lemon Dill Haddock Parcels. We covered the key ingredients like haddock, fresh lemons, and dill. I shared clear steps to prepare and cook them perfectly. You learned tips for flavor and how to store leftovers well. These parcels are easy, healthy, and can fit many meal ideas. Use this recipe to enjoy a simple yet delicious dish! Happy cooking!$

Lemon Dill Haddock Parcels

A delicious and healthy dish featuring haddock fillets marinated in lemon and dill, baked in parchment for a flavorful meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Seafood

Servings 4

Calories 250 kcal

Ingredients

4 fillets haddock
2 lemons 1 for juice, 1 sliced
3 tablespoons fresh dill, chopped
2 tablespoons olive oil
2 cloves garlic, minced
to taste salt and pepper
4 pieces large parchment paper (or aluminum foil)
1 cup cherry tomatoes, halved (optional)

Instructions

Preheat the oven to 375°F (190°C).
In a small bowl, combine olive oil, minced garlic, lemon juice, chopped dill, salt, and pepper to create a marinade.
Lay out the parchment paper pieces on a flat surface. Place one haddock fillet in the center of each piece.
Spoon the marinade over the haddock fillets evenly. If using, add a handful of cherry tomato halves around the fish.
Top each fillet with a couple of lemon slices.
Fold the parchment paper over the fish to create a sealed parcel, making sure to crimp the edges tightly to keep all the flavors in.
Place the parcels on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Carefully open the parcels (watch out for steam) and serve directly in the parchment for a rustic presentation.

Notes

Serve directly in the parchment for a rustic presentation.

Keyword baked fish, dill, haddock, lemon, parcels