Recipe News: Haddock with zucchini and tomatoes en papillote

"Fish cooked en papillote is going to be a winner, whether the packaging is greased parchment paper, as in the original French method, or today's more common aluminum foil.

The feast the diner unwraps consists of moist and tender pieces of fish, to which well-seasoned vegetables may have been added, plus a flavorful broth.

If you haven't yet tried it, the following haddock recipe will help. It's among the tested-beyond-doubt selection the editors of Cook's Illustrated magazine set out in their new cookbook, ``The Best Light Recipe'' (America's Test Kitchen, 2006, $35).

The front cover tells us the book offers ``300 lower-fat recipes that put flavor first.'' Detailed documentation of the painstaking process of developing these recipes is included, in classic Cook's Illustrated style.

The range is wide, from appetizers and salads, pasta and main dishes through quick breads and desserts. Each recipe comes with a nutrition analysis, often underlined with before-and-after comparison panels.

The book's fish-en-papillote recipe for haddock uses foil and, naturally, the ingredients and cooking times that won out during experimenting."

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• Haddock with zucchini and tomatoes en papillote

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