Black Pollock in Foil: Tasty and Easy Recipe
The Black Pollock in Foil recipe is a deliciously simple preparation, perfect for a family meal or gathering with friends. Featuring black pollock fillets, this dish offers a unique melt-in-the-mouth texture that beautifully contrasts with the crunch of caramelized onions. Fresh herbs like chives and parsley add a touch of freshness, while paprika and balsamic vinegar contribute depth and character. This dish is ideal for those seeking a healthy and tasty option, while still being very easy to make. Whether you're serving it for a casual dinner or to impress your guests, Black Pollock in Foil is sure to steal the show. Add some steamed potatoes to complete the meal, and you'll have a dish that is both elegant and comforting. With each bite, there's an explosion of flavors that makes this meal not only delicious but also memorable.
- Preparation time: 15 min
- Cooking time: de 40 min à 50 min
- Servings: for 3 people
- Difficulty: Easy
Ingredients
- - 3 black pollock fillets (approximately 600 g in total)
- - 3 large onions
- - 2 to 3 tablespoons of chopped chives
- - 2 to 3 tablespoons of chopped parsley
- - 2 to 3 tablespoons of olive oil
- - 2 to 3 teaspoons of paprika
- - 2 to 3 tablespoons of balsamic vinegar
- - 2 to 3 large potatoes per person
Preparation
1. Start by slicing the onions into rounds or chopping them, then place them in a pan. Add 2 tablespoons of chopped chives and parsley, salt, pepper, and 2 tablespoons of olive oil.
2. Heat the mixture while stirring until it is nicely browned.
3. Season the pollock fillets with salt and black pepper, then sprinkle the top (white side) with paprika.
4. In the foil packets, place the onion mixture with the chives and parsley, then add the fish fillets (black side down).
5. Remember to leave a small opening to drizzle balsamic vinegar over the paprika-sprinkled side.
6. Carefully place the closed foil packet in a dish and bake in a preheated oven at 170°C (gas mark 5/6) for about 40 to 50 minutes.
7. Serve hot, accompanied by steamed potatoes.
Recommended wine
Dry white such as Sauvignon or Menetou
