Preparation
Heat oven to 180C/160C fan. Gas Mark 4.
Mix the soy sauce, white wine vinegar, ginger, garlic and some black pepper in a bowl.
Add the Haddock fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
Tear 6 large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
Make 6 tinfoil squares to place the fish and vegetables on top of in the baking parchment.
Divide the vegetables between the centre of the paper and top each with a marinated smoked haddock fillet and the sliced chilli. Bring the sides of the parchment up over the Haddock and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
Roast for 20–25 mins, until the Haddock is just cooked through and flakes into pieces.
Serve the fish in the parcel.