Haddock baked in a bag with béarnaise butter

By: Nathan Outlaw
From: Everyday Seafood
Serves: 4

For me, baking and steaming are the best ways to cook haddock. That’s why fish and chips are so good – the fish steams inside its protective batter jacket. Other cooking techniques seem to dry out the fish too much. I’m a fan of béarnaise sauce, so I decided to create a simple butter with the same flavours. It marries so well with the fish, tomatoes and mushrooms, bringing the whole dish together. You can use cod, hake or really fresh whiting in place of the haddock, if you like.

Ingredients

Quantity	Ingredient
4	filleted haddock portions, about 150 g each
8	small field mushrooms, peeled and stem removed
4	plum tomatoes, halved
	olive oil, for cooking
4	garlic cloves, peeled, halved (germ removed) and finely chopped
	sea salt
	freshly ground black pepper

For the béarnaise butter

Quantity	Ingredient
250g	unsalted butter, diced and softened
2	shallots, peeled and finely chopped
a handful	tarragon, leaves picked and finely chopped
1 teaspoon	cracked black or coarsely ground black pepper
1 teaspoon	sea salt
2 tablespoons	red wine vinegar

Method

Preheat your oven to 220°C.
To make the béarnaise butter, put the butter, shallots, tarragon, black pepper, salt and wine vinegar into a bowl and mix until evenly combined. Taste and adjust the seasoning if necessary. Cover and set aside.
To cook the mushrooms and tomatoes, line a baking tray with two layers of foil, making sure they overlap the edges of the tray. Drizzle the top sheet of foil with olive oil and sprinkle with salt and pepper. Place the mushrooms and tomatoes on the foil and season them too. Sprinkle with the chopped garlic. Place the tray in the oven and cook for 10 minutes.
To cook the fish, take the tray from the oven and give the tomatoes and mushrooms a squeeze to check that they are nearly cooked. Season the haddock with salt and pepper and drizzle generously with olive oil. Place the haddock skin side up on top of the mushrooms and tomatoes. Spread some of the béarnaise butter on top of the haddock.
Cover the fish with two more sheets of foil and fold the top and bottom foil edges together to make a sealed parcel. Place the tray back in the oven and cook for 12 minutes. Remove the tray from the oven and rest for 2 minutes.
To serve, carefully cut open the foil at the top (don’t let the steam scald you). Using a fish slice, carefully lift the fish onto 4 warmed plates. Share the tomatoes and mushrooms equally between the plates and spoon the buttery sauce over the fish. Serve immediately.

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