- 1 cup barley
- 1 leek
- 1/2 bulb anise
- 1 sweet red pepper
- 1 1/2 cups julienned carrots
- 400 g wild haddock fillets
- freshly ground pepper
- 2 teaspoons olive oil
- 1/4 cup sherry
- lemon wedges to garnish
Preheat oven to 425°F.
Place barley in a pot of cold water to soak for 20 minutes.
Slice leek (whites and solid, light green section) into thin discs.
Remove hard core and stems from anise, reserving some of the delicate fronds.
Thinly slice red pepper.
Cut three sheets of parchment paper, approximately 15 x 10 inches in size.
Fold sheets in half to create 7 1/2 x 10 inch rectangles, firmly crease the fold, then open sheets out again.
Drain the barley and divide it into three portions, spreading each portion out over one half of each sheet of parchment paper, leaving a good inch of paper bare around the edges.
Spread half of the vegetables over top of the barley.
Top each bed of vegetables with a haddock fillet.
Spread the remaining vegetables on top of the fish.
Sprinkle each portion with freshly ground pepper and the reserved fennel fronds.
Drizzle olive oil and sherry over each portion.
Fold the bare sides of parchment paper over the top and roll the edges of the paper up together on all sides to create tightly sealed packages.
Place packages in a large baking pan or on top of a baking sheet and cook at 425°F for 15 to 20 minutes.
Serve portions in their parchment paper bags, garnished with a wedge of lemon.