BAKED CORNISH POLLACK WITH SALSA VERDE

• Serves: 2
• Preparation time: 15 mins
• Cooking time: 20 mins
• Difficulty: Easy

Ingredients:

2 x 160g Pollack Fillet Portions (Skinless)

200g Fennel

120g Basmati Rice

120g pouch of Salsa Verde

1 x Lemon

60g Mixed Salad

20g Flat Leaf Parsley

1. Pre-heat oven to 180C. Thinly slice the Fennel, and cut two slices of the Lemon from the mid-section of the fruit.
2. Place the pollack fillets on top of the sliced fennel, on a baking paper lined tray and top with a slice of lemon, a sprig of parsley, salt & pepper and a dash of olive oil. Wrap up into parcels firmly.
3. Place in the oven for 15-20 minutes, until cooked through. The cooking time will vary slightly depending on thickness of the fillet, so do check.
4. Rinse your Basmati Rice well, then place into a pan of boiling salted water for 8 – 10 minutes, drain and allow to steam while plating up the other ingredients.
5. To serve, arrange the Fennel on the plate and lay the Pollack on top. Dress with the Salsa Verde. Accompany this with the rice and a small Green Salad.