Haddock with fennel and lemon recipe

INGREDIENTS

• 2 fillets haddock, pin-boned and skinned (180g each)
• 1 florence fennel bulb finely sliced
• 0.5 onion finely sliced
• 1 garlic clove
• 2 sprigs fresh thyme
• 1 splash dry white wine
• 1 lemon - ½ juiced, ½ finely sliced
• 1 finely chopped parsley
• tbsp olive oil
• 50 salt and pepper
• ml sheet parchment paper or foil large enough to wrap the fish