Pollock en Papillote

Delicate pollock fillets baked in parchment paper with a hint of white wine, garlic, and herbs, resulting in a moist and flavorful dish. This classic French technique is a staple of fine dining.

Prep: 15 min
Cook: 15 min
Total Time: 30 min
Servings: 4
Difficulty: easy
Cuisine: French

Ingredients

Servings:

46-ozpollock fillets
1/4cupdry white wine
2clovesgarlic, minced
2sprigsfresh thyme
2tbspsfresh parsley, chopped
4lemon wedges
2tbspsbutter
1/4tspsalt
0.13tspblack pepper

Nutrition

Calories

260

65 per serving

Protein

28g

56% DV

Fat

12g

17% DV

Carbs

1% DV

Macronutrient Breakdown

Protein43%

Fat42%

Carbs6%

Fiber: 1g

% Daily Values based on a 2000 calorie diet

Step-by-Step

1
Preheat your oven to 400°F (200°C).
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2
Cut four 12-inch squares of parchment paper. Place a pollock fillet in the center of each square.
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3
In a small bowl, combine the white wine, minced garlic, thyme, and chopped parsley. Drizzle this mixture over the pollock fillets.
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4
Top each fillet with a pat of butter and season with salt and pepper.
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5
Fold the parchment paper over the fillets and crimp the edges to create a sealed pouch. Place the parcels on a baking sheet.
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6
Bake the pollock en papillote for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
15m400°F
7
Carefully open the parchment parcels and serve the pollock immediately, garnished with lemon wedges if desired.
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