En papillote Haddock
With the spring asparagus still sprouting, I wanted to make this delicious Haddock meal, all baked together in one pouch. A layered assortment of sweet potatoes, haddock, and asparagus, with the complimentary flavors of fresh dill and lemons. Very easy to put together with very little clean up.
No toxic aluminum foil involved!
Recipe Prep 40 minutes Serves 6
6 pieces of Haddock fish - uniformly sized - wild caught Atlantic ocean
4 organic sweet potatoes - peeled
6 handfuls of organic asparagus spears
2 organic lemons - sliced and seeded
1 handful organic fresh dill - minced
organic lemon pepper
Himalayan salt
6 pieces of parchment paper - 8 x 13 inches each or use parchment baggies
Staples
Preheat oven to 400 degrees.
Cut the sweet potatoes into 1/4 inch round slices. Place three rows
of 3 rounds together, slightly overlapping on one end of parchment paper.
Place fish on top of these, and then sprinkle with lemon pepper,
salt, and dill. Place lemons on top and then the asparagus in a layer.
Fold the other half of parchment paper over and fold the edges
and staple them shut. Bake for 20 minutes. Enjoy!