Pollock in Parchment with Potatoes and Roasted Carrots

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Cooking in Parchment: Cooking in parchment is a popular French technique. This method creates concentrated steam inside parcels for a delicate, flavorful taste.

Cooking Tip

If you’re having trouble keeping your parchment closed as you seal, brush a little bit of beaten egg white between the creases to help the sides adhere. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit thedish.plated.com for cooking videos and tips!

USDA recommends cooking fish to 145° F.

Wine Pairing:  2010 Monti Guidi del Carmine Pecorino

Ingredients

  • 1 shallot
  • 1⁄2  bunch mint
  • 1⁄2  bunch chives
  • 1 bunch baby carrots
  • 1 lemon
  • 1⁄4 pound fingerling potatoes
  • 2 fillets pollock
  • 4 sprigs thyme
  • parchment paper

Instructions 

1. Prepare Ingredients

Preheat oven to 425°F. Peel shallot and mince. Rinse mint and pick leaves, discarding stems. Rinse chives and mince. Peel carrots and halve lengthwise. Rinse lemon and halve crosswise. Cut 2 slices from 1 half, reserving remainder. Rinse fingerling potatoes and cut into 1⁄8-inch coins. Rinse pollock and pat dry with paper towel.

2. Roast Carrots

Toss carrot with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Arrange in a single layer and roast until tender, about 15 minutes. Transfer to a medium bowl and immediately toss with mint, chive, and a squeeze of lemon juice. Set aside.

3. Assemble Parchment

Cut parchment paper in half. Place rectangles on a clean dry surface. Fold each in half lengthwise to create a crease, then reopen. Divide potato evenly between papers, arranging in a single layer on half of each. Top with shallot, 1⁄2 tablespoon olive oil each, salt, and pepper.

4. Seal Parchment

Place pollock over potato and season with salt and pepper. Top each fillet with 1⁄2 tablespoon olive oil, a squeeze of lemon juice, 2 sprigs thyme, and lemon slice. Fold over parchment, recreasing, then fold in edges, overlapping and folding all around, to create a tightly sealed parcel.

5. Cook Pollock

Place parchment parcels on a baking shet and bake in the oven until pollock is cooked through, 10-12 minutes. Remove parcels from oven and allow to rest for 5 minutes.

6. Plate Pollock

Gently unfold or cut open parcels. Serve roasted carrot alongside pollock, still inside parcel.

 

Recipe provided by Plated.com – For more information or recipes like this delivered to your door visit www.Plated.com

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