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Pollock fish parcels

Prep time
15 mins
Cooking Time
20 mins


msc ecolabel landscape
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


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.
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