- 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
- Pre-heat oven to 180C. Thinly slice the Fennel, and cut two slices of the Lemon from the mid-section of the fruit.
- 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.
- 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.
- 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.
- 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.