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Fillet of pollack cooked in two stages (Slideshow version)

Stage 11/11 : 2 min.

Open the parcel, cut into portions and serve immediately.

Remarks

If you don't have pollack (which resembles cod), of course you can use another white fish of your choosing.

For perfect cooking, if you have an electronic thermometer, push it into the centre of the fillet through the wrapper and bake until the temperature rises to exactly 70°C (158°F).

And to drink?

A white wine, preferably dry, like a Coteaux d'Hugier white, made with Auxerrois grapes. This name is misleading as this lovely organic wine comes from the Haute-Saône area of Franche-Comté.

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