Choose suitable parchment
Use baking parchment rated for the oven temperature on its packaging. Fold the edges several times and support the parcels on a tray.
European Recipe
Pollock parcels with leek and potatoes
Sealed parchment keeps the fish moist as vegetables absorb a lemon and olive oil cooking liquid. Parboiled potatoes make each parcel a complete meal.
Total time
50 min
Calories
461 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Fish and vegetables in their own juices
The ingredients are wrapped in individual parchment parcels for this easy oven method. Potatoes are briefly parboiled so they finish alongside the fish. Leek and carrot form an autumn vegetable bed for mild Alaska pollock. Checking its internal temperature helps account for differences in fillet thickness.
Dinner
Autumn Recipes
Potatoes
Fish
Recipe
Pollock parcels with leek and potatoes
Juicy Alaska pollock cooks in parchment with leek, carrot and parboiled potatoes for a complete oven-baked dinner.
Ingredients
2 servings
Method
-
1
Prepare the oven and vegetables
Preheat the oven to 200 °C with conventional top and bottom heat. Cut the potatoes into 5 mm slices. Slit the leek lengthways, wash thoroughly and slice into rings. Cut the carrot into thin half-moons. Chop the parsley.
-
2
Parboil the potatoes
Parboil the potato slices in boiling water for 10 minutes. They should be almost tender but hold their shape. Drain and let the steam escape briefly.
-
3
Fill the parcels
Pat the fish dry and check for bones. Lay two large sheets of baking parchment on a tray. Divide the potatoes, leek and carrot between their centres and place the fish on top. Mix the oil, lemon juice, water, salt and pepper and divide between the portions. Fold the paper edges firmly several times to make sealed parcels.
-
4
Bake in the oven
Bake the parcels on the middle shelf for about 25 minutes. Carefully open one and check the thickest part of the fish: it must be fully opaque and reach at least 70 °C for 2 minutes. Cook longer if needed; the vegetables should be tender.
-
5
Serve carefully
Place the parcels on plates and open away from your face because hot steam escapes. Sprinkle with parsley and serve with the cooking juices.
Kitchen know-how
Tips for Pollock parcels with leek and potatoes
Consider fillet thickness
The cooking time assumes the stated thickness. Check thinner fillets earlier; for thicker ones, the internal temperature is decisive.
Variations
How to adapt this recipe
Replace Alaska pollock with cod fillets of the same thickness and check the safe internal temperature as well. The nutrition applies to Alaska pollock.
Replace the leek with the same weight of very thinly sliced fennel. Check that the slices are tender after cooking.
Nutrition per serving
461kcal
44.4 gCarbohydrates
39.5 gProtein
12.1 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pollock parcels with leek and potatoes
For this recipe, thaw the fillets in the refrigerator first. Discard the thawing liquid and pat the fish dry so the cooking time and liquid quantity remain more predictable.
Raw potato slices often need longer than the fish. Parboiling helps the potatoes and fillet finish together in the parcel.
The flesh must be opaque and flake easily. A thermometer is more reliable: the thickest part must reach at least 70 °C for 2 minutes.
Yes. Arrange the ingredients in a small ovenproof dish and close with a suitable lid. The cooking time may differ; check the fish temperature and vegetables at the end.
Keep cooking