leek, white and light green part only, thinly sliced
carrots, cut into matchsticks
anise (fennel), trimmed, cored and sliced, top fronds reserved
haddock fillets, thawed
pepper, to taste
red bell pepper, thinly sliced
dry white wine, divided
lemon, cut into 4 wedges
Preheat oven to 425°F (220°C). Fold each sheet of parchment paper in half. Open parchment and divide half the leek, carrots and anise on the right side of each. Place a haddock fillet over each bed of vegetables.
Season fillets with salt and pepper. Coarsely chop the anise fronds (the green tops) and scatter them, plus the red pepper strips and remaining leek, carrots and anise over top of the fish.
Drizzle each fillet with olive oil and wine. Fold left side of parchment paper over the right and tightly roll edges closed like a paper bag. Transfer packets to a baking sheet and cook on the lowest rack of the oven for 15 min. Serve each packet with a lemon wedge.
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