HADDOCK PAPILLOTE WITH SPINACH AND LENTIL
Easy and quick haddock papillote with spinach and lentils. A fabulous healthy association. Paired with a wine from Burgundy.
Are you looking for Haddock recipes ?
Why not try to cook it in a papillote way? Cooking en papillote is a French technique that involves sealing food in a parchment paper or aluminium foil packet and cooking it in the oven. This method helps to retain the natural juices and aromas of the ingredients. This haddock papillote with spinach and lentil makes it a great option for a healthy and satisfying lunch or dinner.
The star of the dish : haddock
One of the best fish to use in a papillote recipe is haddock. This versatile fish when cooked in this method is especially succulent and flavourful. The fish is gently steamed within the papillote, allowing it to retain its moisture and delicate texture.
Mediterranean touch
To add a Mediterranean twist, lentils, spinach, and black olives were added to the papillote. Lentils are a great source of protein and fibre and add a delicious earthy note to the dish. Spinach is packed with vitamins and minerals and the black olives provide a nice salty contrast to the dish.
The perfect pairing : Mâcon-villages
Pairing this dish with a white wine from Mâcon-Villages in Burgundy is an excellent choice. The acidity and minerality of the wine will complement the savour of the fish, lentils, spinach, and olives, making for a well-balanced meal.
Nutritious lentils
Why not experiencing different recipes with the delicious legume :
You may try a succulent salad with oyster mushrooms and French Basque cheese or a comforting thick soup with chestnut and cognac…
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
HADDOCK PAPILLOTE WITH SPINACH AND LENTIL
Ingredients
- 3 haddock fillets
- 1 red onion chopped
- 300 g fresh spinach
- 400 g tinned lentils
- A dozen black olives
- Olive oil
Instructions
- Preheat your oven to 180 °C.
- Place each haddock fillet in 3 squares of baking paper.
- Put them in the oven for 15 minutes.
- Meanwhile, sizzle the onion in a pan with a little bit of olive oil for 5 minutes.
- Add the spinach, lentils and olives.
- Cook for a further 10 minutes, stirring from time to time.
- Serve the haddock with the lentils preparation.
Notes
