We’ve added lemon and wholegrain mustard inside our little parchment boats for a citrus sauce that you can spoon right over the fish as you eat. The potatoes, roasted on the same pan, will be tender enough to crush with your fork, ready to soak up those flavorful juices. Cook, enjoy and relax!
What you need:
2 tablespoons salted butter 2 6 oz pollock fillets 1 garlic clove 12 oz micro gold potatoes 1 lemon 10 oz flat leaf spinach 1 teaspoon wholegrain mustard 2 pieces parchment paper (13 x 17 inches) olive oil coarse salt freshly ground black pepper
rimmed baking sheet small saucepan
- Cook potatoes
Preheat oven to 425°F. Toss potatoes with 1 tablespoon of olive oil on a rimmed baking sheet. Season with salt and pepper. Transfer to the oven and cook for 20 minutes.
- Make garlic butter
Meanwhile, peel and finely chop garlic. Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Remove from heat and stir in the juice of ½ the lemon plus all of the wholegrain mustard. Set aside.
- Prep spinach
Remove large stems from spinach then wash and dry.
- Prepare parchment
Fold each piece of parchment in half on the longside then open each sheet. Divide spinach among two sheets, piling on one side of the fold. Season with salt and pepper. Top each pile with a piece of fish and season with salt and pepper.
- Enclose packets
Divide garlic butter over the two packets, drizzling over fish and spinach. Crimp and fold paper all around open sides to enclose packets.
- Bake fish
When potatoes have roasted for 20 minutes, remove the baking sheet from the oven and push them to the sides. Place the packets in the middle of the baking sheet and bake until fish is cooked, about 8 minutes. Remove packets from oven, transfer to plates. Carefully peel back paper and add potatoes to juices in the bottom. Enjoy!