Ingredients:

  • 4 haddock fillets, approx. 1.5 lb (680g)
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 tbsp (57g) unsalted butter, melted
  • 2 tbsp (30ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1 lemon, thinly sliced into rounds
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Pat the haddock fillets dry with a paper towel to ensure the butter sauce clings to the fish.
  2. Preheat your oven to 400°F (200°C). Tear four large squares of aluminum foil and lightly brush the center of each square with olive oil to prevent sticking.
  3. Place one haddock fillet in the center of each foil sheet and season evenly with salt and pepper.
  4. In a small bowl, whisk together the melted butter, lemon juice, minced garlic, and parsley.
  5. Drizzle the butter mixture generously over each fillet and top each piece of fish with 2-3 lemon slices.
  6. Fold the sides of the foil up and pinch them tightly to create a sealed pouch. Place the packets on a rimmed baking sheet.
  7. Bake for 12-15 minutes until the fish is opaque throughout and flakes easily with a fork.
  8. Let the packets rest for 2 minutes before opening to allow the juices to redistribute.