Ingredients
Scale
- 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
Instructions
- 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.
Notes
Suggested Cooking Tools; Baking sheet, 12”x17” aluminum foil sheets, blender or food processor
- Prep Time: 10
- Cook Time: 20
- Category: Wild Alaska Pollock