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Kiev Parcels Serves 4

  • Ingredients:

  • 4 170g (6oz) haddock fillets, defrosted and skinned
  • 85g (3oz) butter, softened
  • 1 clove garlic, crushed
  • 1 10ml spoon (1 dssrtsp) fresh chopped parsley
  • 85g (3oz) fresh breadcrumbs
  • grated rind of half a lemon
  • salt and freshly milled black pepper
  • 1 15ml spoon (1 tbsp) flour
  • 1 large egg, beaten
  • 2 10ml spoon (2 dssrtsp) sunflower oil
  • lemon slices, to garnish


  1. Preheat oven to 220°C/425°F, Gas Mark 7

  2. Cream the butter, garlic and parsley together, spoon onto dampened greaseproof paper or cling film, roll into a sausage shape, freeze until hard.
  3. Mix together the breadcrumbs and lemon rind.
  4. Lay the fillets on a board skinned side uppermost, season well.
  5. Cut the butter into 4 equal size pieces and lay in the centre of the fish fillets, wrap the fish around the butter to form a parcel.
  6. Dust each parcel with flour; dip in egg and coat with breadcrumbs.
  7. Chill in the refrigerator for 30 minutes before baking.
  8. Place the oil in a shallow roasting tin, and heat in the oven for 2-3 minutes.
  9. Add the parcels to the tin and cook for 20 minutes, basting once halfway through cooking.
  10. Drain on absorbent kitchen paper and serve with a crisp salad.

Tip: Change the flavour of the butter, by adding lemon or orange rind in place of the garlic.

Recipe kindly donated by The Seafish Industry