John Myers
Ingredients for 4 servings:
- 750 g fish fillet(s) (pollock fillet, frozen)
- 1 tbsp oil or water
- 500 g leek
- 3 tomatoes
- 3 tbsp parsley, chopped
- 100 g fried onions
- some salt and pepper
- aluminum foil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Thaw the fish and preheat the oven to 200°C. Heat oil or water in a saucepan and sauté the sliced leeks for about 10 minutes, stirring frequently. Season with salt and pepper. Wash, halve, deseed, and dice the tomatoes. Mix the diced tomatoes with the parsley and fried onions, and season with salt and pepper. Lay out aluminum foil on the work surface and cut it into pieces large enough to completely wrap the fish. Spread the leeks on the foil and place the fish on top. Pour the tomato and fried onion mixture over the fish and press firmly to seal. Cook the pollock parcels in the oven for 20-25 minutes and serve immediately. I served them with boiled potatoes and sour cream (in my recipes). Cooking in foil is a gentle way to prepare the fish. Its flavor and juiciness are retained better than when fried.
Facebook Comments