Pollock en Papillote
serves 1 large portion


  • 340g fillet of Pollack
  • 1/2 fennel bulb, cored and thinly sliced
  • 1 shallot, thinly sliced
  • 1 lemon, sliced
  • A handful mixed fresh herbs, such as tarragon, dill, and parsley
  • 1 tbsp olive oil
  • 2 tbsp white wine
  • Salt and freshly ground black pepper
Pollock en Papillote on a plate, ready to serve.

Preparation Method

  1. Preheat oven to 200 ̊C. Prepare a large piece of parchment paper, large enough to fold over your piece of fish with a generous 3-4 inches around the edges. Place parchment on a sheet pan and fold in half, then unfold with one side laid flat on the pan.
  2. Arrange fennel and shallot slices in a layer in the centre of one side of the parchment. Lay fish on top of vegetables. Season with salt and pepper. Top with a few layers of shallots, butter, slices of lemon, and sprigs of fresh herbs. If using a butterflied fish, place herbs inside of fish cavity.
  3. Finally, drizzle with olive oil and a splash of white wine.
  4. Fold over other half of parchment, then fold and pinch along edges to seal. You’ll end up with a semi-circle of parchment with crimped edges.
  5. Bake for 15 to 20 minutes until cooked through.
  6. Carefully cut open packet, avoiding escaping steam, and serve.

Printable Recipe

If you would like to print out the recipe or share it with others, there are some offline instructions. The recipe is the same in both documents.

  • Mono Printable PDF - uses very little ink and is in black and white (mono), ideal to use now.
  • Full Colour Printable PDF - used lots of ink, but is in full colour, ideal for a recipe book or sharing via email with friends and family.


If you have particular tastes you do not like, please feel free to skip any ingredients that you don't like or have an allergy too.

Consider adding something you particularly like, that will go well with crab and pasta.

How about a white wine, perhaps a dry white wine to complement the dish? Or something fruity, such as fruit juice, perhaps diluted with some tonic water?


Please feel free to share links to this recipe with your friends and family. The more people who experience first class seafood, the better.

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