Prep time
15 mins
Cooking Time
20 mins
Serves
4
Ingredients
Ingredients
4 fresh or defrosted MSC certified pollock fillets
For the salsa:
12 cherry tomatoes, halved
1 cup green bell pepper, diced
2 shallots, diced
1 cup sweetcorn kernels
1 tablespoon garlic, minced
Juice of 1 lime
Baking parchment
1/2 stick butter
For the seasoning:
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried chilli flakes
Serve with:
Lime wedges
Coriander leaves
Buttered new potatoes
For the salsa:
12 cherry tomatoes, halved
1 cup green bell pepper, diced
2 shallots, diced
1 cup sweetcorn kernels
1 tablespoon garlic, minced
Juice of 1 lime
Baking parchment
1/2 stick butter
For the seasoning:
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried chilli flakes
Serve with:
Lime wedges
Coriander leaves
Buttered new potatoes
Method
Method
1. Preheat the oven to 200C.
2. In a bowl, combine the tomatoes, green pepper, shallots, sweetcorn, garlic, and lime juice.
3. In another bowl, mix the smoked paprika, cumin, salt, oregano, and chilli flakes.
4. Cut 4 heart shapes across the width of the roll of paper, and fold each in half down the middle.
5. Dip all four pollock fillets in the seasoning until well covered.
6. Place one piece of fish on each piece of paper and top with 1/4 of the salsa.
7. Spoon over any remaining salsa juices, and add a knob of butter to each piece of fish.
8. Fold the paper around the edges to seal.
9. Oven cook for 15-20 mins.
10. Serve with lime wedges, coriander leaves and buttered new potatoes.
2. In a bowl, combine the tomatoes, green pepper, shallots, sweetcorn, garlic, and lime juice.
3. In another bowl, mix the smoked paprika, cumin, salt, oregano, and chilli flakes.
4. Cut 4 heart shapes across the width of the roll of paper, and fold each in half down the middle.
5. Dip all four pollock fillets in the seasoning until well covered.
6. Place one piece of fish on each piece of paper and top with 1/4 of the salsa.
7. Spoon over any remaining salsa juices, and add a knob of butter to each piece of fish.
8. Fold the paper around the edges to seal.
9. Oven cook for 15-20 mins.
10. Serve with lime wedges, coriander leaves and buttered new potatoes.