Easy pollock en papillote | Marine Stewardship Council

Ingredients

• 4 fresh or defrosted MSC certified pollock fillets
• For the salsa: 12 cherry tomatoes, halved
• 1 cup green bell pepper, diced
• 2 shallots, diced
• 1 cup sweetcorn kernels
• 1 tablespoon garlic, minced
• Juice of 1 lime
• Baking parchment
• 1/2 stick butter
• For the seasoning: 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried chilli flakes
• Serve with: Lime wedges
• Coriander leaves
• Buttered new potatoes