To celebrate #SeafoodSunday, we’re sharing one of our all-time fave white fish recipes. If you’ve ever wondered how to make fish en papillote, you’ve got to try our Wild Alaska Pollock with Chimichurri Sauce! These easy-prep packets are packed with flaky white fish, bright red cherry tomatoes and a vibrant green chimichurri sauce that tastes as fresh as it looks.
Cooking en papillote (in a pouch) is simple: it’s like steaming without the steamer! Traditionally, parchment paper or even bags are used to let fish steam while sealing in all the nutrients and flavor. It’s a foolproof technique that works wonderfully—either in the oven or on the grill. In this recipe, we use aluminum foil packets, which seal easily, giving you flawless results every time. Just divvy up some fish and veggies, whip up a zesty sauce and dinner’s in the bag (um, pouch)!
While there are endless ways to cook fish en papillote, the ingredient combo in this recipe is especially mouthwatering. As far as culinary personalities go, chimichurri is no wallflower! It’s an outgoing Argentinian concoction that blends the fresh, herby attitude of pesto with some chili-infused heat and a tangy vinegar bite. Its sheer sassiness provides a tasty counterpoint to the Wild (and mild) Alaska Pollock and tender, steamed vegetables.
Wild Alaska Pollock is low in calories, a protein powerhouse and a rich source of omega-3s, selenium and vitamin B-12. When you steam it—one of the healthiest ways to cook fish—you’ve got a sure-fire recipe for good health as well as great taste.
These lip-smacking packets are so family-friendly, so simple to make, so fun to eat and such a breeze to clean up that you’ll find yourself throwing them in the oven (or on the barbie) again and again. Sounds like the perfect “foil” to your what-to-cook-tonight woes!
Wild Alaska Pollock en Papillote with Chimichurri Sauce
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
- 4 (4-ounce) Wild Alaska Pollock fillets
- 6 to 8 ounces cherry tomatoes, halved
- 1 medium zucchini, sliced
- ¼ cup + 1 tablespoon olive oil, divided
- 1 lime, cut in half (slice one half into 4 pieces, leave other half intact)
- 1 cup fresh basil leaves, finely chopped
- 1 cup fresh parsley leaves, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon kosher or sea salt
- 1 tablespoon white wine vinegar
- Preheat oven to 400 F. Place 4 pieces of heavy-duty aluminum foil (about 12” x 17”) on counter. Spray lightly with nonstick spray.
- Place a fillet of Wild Alaska Pollock in center of each foil square. Evenly distribute tomatoes and zucchini slices around fish. Drizzle 1 tablespoon olive oil over fish and vegetables. Sprinkle each fillet with salt and pepper and top with a lime slice. Seal packets, folding in long ends first then crimping the short ends, to ensure no steam escapes.
- Place packets on baking sheet. Bake for 18 to 20 minutes, or until fish is thoroughly cooked through.
- While fish is baking, make chimichurri sauce. In a food processor or blender, combine basil, parsley, ¼ cup olive oil, juice from other half of lime, garlic, red pepper flakes, salt and vinegar. Process until sauce is well-combined and chunky. (If too thick, add more olive oil 1 teaspoon at a time until desired consistency.)
- When fish is finished cooking, carefully open packets (steam will be hot!). Brush fillets with chimichurri sauce and serve immediately.
Suggested Cooking Tools
Baking sheet, 12”x17” aluminum foil sheets, blender or food processor