Servings: 6
Parchment paper
Pollock
butter
salt
black pepper
1 lemon, juiced
1 lemon, sliced
rosemary
thyme
sage
4-8 cherry tomatoes, halved
1 handful shiitake mushrooms, thinly sliced
olive oil
dash of white wine
Heat oven to 425 F.
Fold piece of parchment paper in half and cut out heart shape about the size of the fish with four-inch border around edges. Sit fish center of half heart, closest to crease.
Butter center of fish.
Sprinkle salt and pepper over fish.
Sprinkle lemon juice over fish. Place lemon slices on top center of fish.
Place springs of rosemary, thyme and sage along edges of fish.
Place tomatoes and mushrooms on top of and alongside fish.
Drizzle olive oil over fish.
Starting at top of half heart, seal parchment by folding edges over themselves. When there are about 2 inches left before parchment pouch is sealed, pour wine in opening. Once filled, fold and twist pointed end to close pouch.
Bake pouch on baking sheet12 minutes.
Remove from oven and serve immediately. Pair with Champagne Taittinger Prélude Grands Crus.
