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Haddock with grape tomato confit and feta "en papillote"
Haddock with grape tomato confit and feta "en papillote"

Haddock with grape tomato confit and feta "en papillote"

Preparation 10 minutes
Cooking time 2 hours 20 minutes
Servings 4


  • 5 sprigs of fresh rosemary
  • 500 ml (2 cups) grape tomatoes, cut in 2
  • 30 ml (2 tbsp) of oil olive
  • Salt and freshly ground black pepper
  • 1 large French shallot, chopped
  • 2 garlic cloves, finely chopped
  • 4 haddock fillets, about 200 g (7 oz) each
  • 60 ml (1/4 cup) olive oil
  • 125 ml (1/2 cup) white wine
  • 250 ml (1 cup) feta cheese, diced


  1. Preheat the oven to 80 °C (175 °F).
  2. Finely chop the rosemary on one of the branches. Reserve the other 4.
  3. On a baking sheet, place the tomato halves skin side down.
  4. Drizzle in the olive oil.
  5. Sprinkle with chopped rosemary.
  6. Season with salt and pepper. Bake for about 2 hours.
  7. Remove the tomatoes from the oven, then increase the temperature to 200 °C (400 °F).
  8. Cut 4 sufficiently large sheets of aluminum foil.
  9. Sprinkle the shallot and chopped garlic in the center of each leaf.
  10. Place the haddock fillets well in the center.
  11. Pour in the olive oil in a net.
  12. Salt and pepper.
  13. Put a sprig of rosemary in each foil.
  14. Slightly fold the edges of the sheets of aluminum foil, then pour in the white wine.
  15. Finish by adding the candied tomatoes and the diced feta.
  16. Close the papillotes tightly.
  17. Place the papillotes on a baking sheet cooking. Bake and cook for about 10 minutes.
  18. Serve with steamed potatoes and a vegetable of your choice.
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