Cooking with Rena Lee

Tips: Fresh fish cooked in a wine herb butter. The flavour of fennel complements the haddock and makes this a simple family favorite.

Yield:4

INGREDIENTS:

1 1/2 lb	haddock fillet, skinned and cut into 4 portions
1/4 cup	butter
1	lemon
3 tbsp	chopped fennel
	salt and ground black pepper, to taste
1/2 cup	dry white wine

DIRECTIONS:

Preheat the oven to 400 . Season the fish on both sides with salt and pepper to taste. Melt one-quarter of the butter in a pan and lightly saute fish over a medium heat briefly on both sides.
Transfer the fish to an ovenproof dish. Cut fish into 4 pieces and add lemon juice over the fish. Place the lemon slices on top and then bake for 15-20 minutes, or until the fish is cooked.
Meanwhile, melt the remaining butter in the frying pan and add the fennel and a little seasoning.
Plate the fish and top fish with herb butter sauce.