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Haddock with grape tomato confit and feta "en papillote"
Preparation
10 min
Cooking time
2 h 20 min
Servings
4
Ingredients
- 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
Preparation
- Preheat the oven to 80 °C (175 °F).
- Finely chop the rosemary on one of the branches. Reserve the other 4.
- On a baking sheet, place the tomato halves skin side down.
- Drizzle in the olive oil.
- Sprinkle with chopped rosemary.
- Season with salt and pepper. Bake for about 2 hours.
- Remove the tomatoes from the oven, then increase the temperature to 200 °C (400 °F).
- Cut 4 sufficiently large sheets of aluminum foil.
- Sprinkle the shallot and chopped garlic in the center of each leaf.
- Place the haddock fillets well in the center.
- Pour in the olive oil in a net.
- Salt and pepper.
- Put a sprig of rosemary in each foil.
- Slightly fold the edges of the sheets of aluminum foil, then pour in the white wine.
- Finish by adding the candied tomatoes and the diced feta.
- Close the papillotes tightly.
- Place the papillotes on a baking sheet cooking. Bake and cook for about 10 minutes.
- Serve with steamed potatoes and a vegetable of your choice.
