Recipe of the day: pollock fillet in parchment with vegetables
How to cook pollock fillet so that it turns out juicy and retains all the useful properties? We tell! By the way, this cooking method is suitable not only for pollock, but also for other types of fish, such as cod or tilapia. Let's start?
Pollock fillet in parchment with vegetables
Prepare the pollock fillet in parchment according to the recipe The Challenger for lunch or dinner.
Servings Per Container:
Fish (pollock, fillet)
Tomatoes (cherry, cut in half)
Bell pepper (green, dice)
Onion (shallot, dice)
Garlic (milled )
Pepper (chili, minced, optional)
Preheat the oven to 200 ° C.
In a bowl, combine tomatoes, green bell peppers, shallots, sweet corn, garlic and lime juice.
In another bowl, combine paprika, caraway seeds, salt, oregano and chili.
Cut out figures of suitable size from parchment paper, do not be afraid to experiment - let it be circles, ovals, rhombuses or hearts. There are a million ways to beautifully wrap fish in parchment paper.
Roll the pollock fillet in a mixture of seasonings and salt - it should be covered with an even layer.
Spoon evenly the mixture of vegetables and add butter to each piece of fish.
Cover the dish with parchment on top and tightly wrap the edges.
Send the fish to bake in the oven for 15-20 minutes.
Serve with lime slices, coriander leaves and young potatoes.
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