PT45M
Cooking haddock en papillote ('in paper') results in perfectly cooked fish which you can unveil directly at the table. This recipe from Paul Welburn pairs basil-cured haddock with fennel and seasonal blood oranges, which are steamed in the parcel itself and used to flavour a rich hollandaise to be drizzled over the top. A wonderfully theatrical dish for any dinner party.
Steamed haddock with blood orange and basil hollandaise