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Pollock fish parcels sustainable seafood recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=aDDKr7L64X0
Try this traditional handmade method of cooking fish ‘en papillote’ or ‘al cartoccio’. Steaming your fish in parchment is both healthy and fun, whilst maintaining the natural moisture and infusing great flavours. Made using wild caught pollock that can be traced back to a certified sustainable fishery, you can feel confident that you’re doing your bit for healthier oceans. • If you would like a list of all our pollock fish recipes, visit our recipes page: http://via.msc.org/i21n30enTeb. • To make your own pollock fish, you will need the following 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 • 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.
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