Are you ready to flex your culinary muscles with seafood en papillote?
Don’t worry, this French term for “cooking in a pouch” is as easy as it is tender and delicious. We love to help you explore new ways to cook seafood! This technique is sure to be a go-to for the rest of the summer.
This recipe is Wild Caught Pacific Pollock en Papillote with Chimichurri Sauce. Wild Pacific Pollock (Great American Seafood Brand) is flaky and tender, letting the vibrant chimichurri kick dinner into high gear. Plus, it’s a healthy and flavorful option for on-the-go families. It calls for Wild Caught Pacific Pollock, but as you get familiar with en papillote, try it with cod, halibut or tilapia. Plus, this meal requires very little cleanup and you know what that means, right? More time to play and enjoy summer!
Warning: Your taste buds will be seriously tantalized when you peel open these steamy foil packets and cover the flaky Wild Alaska Pollock fish with bold and fresh chimichurri.
Wild Caught Pacific Pollock en Papillote with Chimichurri Sauce
4 (4 oz.) Wild Caught Pacific Pollock fillets - Great American Seafood Brand - Defrosted.
6-8 oz. halved cherry tomatoes
1 medium zucchini, sliced
¼ cup + 1 tbsp. olive oil, divided
1 lime, cut in half (slice one half into 4 slices, leave other half intact)
1 cup fresh basil leaves, finely chopped
1 cup fresh parsley leaves, finely chopped
2 cloves garlic, minced
½ tsp. crushed red pepper flakes
½ tsp. kosher or sea salt
1 tbsp. white wine vinegar
Preheat oven to 400 F degrees. Place 4 pieces of heavy-duty aluminum foil (about 12” x 17”) on counter. Spray lightly with nonstick spray.
Place one fillet of Wild Pacific Pollock in center of each square. Evenly distribute tomatoes and zucchini slices around fish. Using 1 tbsp. olive oil, drizzle over fish and vegetables. Sprinkle with salt and pepper and top with one lime slice. Seal foil packets so that no steam escapes packets by folding in long ends first and then crimping the short ends.
Place on baking sheet. Bake for 18-20 minutes, or until fish is thoroughly cooked through.
While Wild Pacific Pollock is baking, make chimichurri sauce by placing basil, parsley, ¼ cup olive oil, juice from other half of lime, garlic, red pepper flakes, salt and vinegar in a food processor or blender. Process until sauce is well-combined and chunky. (If too thick, add more olive oil 1 tsp. at a time until desired consistency.)
When Wild Pacific Pollock is finished cooking, carefully open packets (steam will be hot!). Brush fish with chimichurri sauce and serve immediately. Makes 4 servings.
** Recipe and photos provided by our partners at DISH ON FISH & NATIONAL FISHERIES INSTITUTE