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Kiev Parcels
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Chill Time: 30 Min.
What you need:
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4 - 6 oz. thin haddock or whiting fillets, skinned
6 Tbsp. butter, softened
1 clove garlic, crushed
1/2 Tbsp. parsley, chopped
1/2 c. dry breadcrumbs
zest of 1/2 lemon
1 Tbsp. flour
1 large egg, beaten
1 1/2 Tbsp. sunflower oil
salt and pepper, to taste
Garnish (optional): lemon slices
What to do:
1. Preheat oven to 425°F.
2. Cream butter, garlic and parsley together. Spoon onto cling film and roll into a sausage shape. Freeze until hard (about 15 min.)
3. Mix together breadcrumbs and lemon rind.
4. Lay fillets on a board, skinned side up. Season well.
5. Cut butter mixture into 4 equal size pieces and lay in the center of each fish fillet. Wrap fish around the butter to form a parcel.
5. Dust each parcel with flour; dip in egg and coat with breadcrumbs.
6. Chill in the refrigerator for 30 min. before baking.
7. Place oil in a shallow roasting pan, and heat in the oven for 2-3 min. Add the parcels to the pan and bake for 10 min, basting once halfway through cooking. Remove from oven and drain on paper towel.
8. Serve with a crisp salad.

Courtesy of Seafish, the UK Sea Fish Industry Authority

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Serve with:
Serve with a crisp, green salad.
Wine pairings:
Chablis, Sauvignon Blanc, Semillon Chardonnay
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