Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and melting in the middle.
187 K 4.6/5 (20 reviews)
1 hour 40 min.
Easy
4 people
7 IngredientsLast modified on: January 23th 2011
For 4 people, you will need:
- 1
4 onions - 2
2 tablespoons butter - 3
2⁄3 cup small pieces of bacon - 4
½ cup peas - 5
2 carrots - 6
1 fish fillet - 7
1 tablespoon olive oil
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 1 hour
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Stage 2 - 8 min.
Meanwhile fry 2⁄3 cup small pieces of bacon in a pan over high heat until lightly browned. Turn off the heat as soon as they begin to colour.
Stage 3 - 2 min.
Stage 4 - 1 min.
Bring a pan of salted water to the boil then add ½ cup peas and cook for 30 seconds.
Remove the peas from the water and plunge into ice-cold water. Drain and set aside.
Remove the peas from the water and plunge into ice-cold water. Drain and set aside.
Stage 5 - 20 min.
Peel and wash 2 carrots then cut into small sticks.
Tip them into the same pan of boiling water and wait until it comes back to the boil. At this point, remove the carrots and plunge into ice-cold water. Drain and set aside.
Tip them into the same pan of boiling water and wait until it comes back to the boil. At this point, remove the carrots and plunge into ice-cold water. Drain and set aside.
Stage 6 - 7 min.
Prepare the fillet of pollack: take off any remaining skin and check carefully that there are no bones left.
Spread a little olive oil on both sides with a brush, then salt and pepper.
Spread a little olive oil on both sides with a brush, then salt and pepper.
Stage 7 - 1 min.
Heat the oven to 200°C (390°F).
Put a large non-stick frying pan on high heat. When nice and hot, fry the fish for 30 seconds on each side.
Put a large non-stick frying pan on high heat. When nice and hot, fry the fish for 30 seconds on each side.
Stage 8 - 7 min.
Spread out a large sheet of cooking parchment, about 3 times the size of the fish fillet, on a baking tray.
Spread a layer of onions followed by carrots and peas.
Place the fish on top...
Spread a layer of onions followed by carrots and peas.
Place the fish on top...
Stage 9 - 2 min.
...and fold up the paper into a parcel.
Tip: use a stapler if you can to fasten the parcel, it's much easier.
Tip: use a stapler if you can to fasten the parcel, it's much easier.
Stage 10 - 20 min.
Bake in the oven for about 20 minutes.
Stage 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).
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.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 90 RDI=8 % | 130 RDI=20 % | 1,730 RDI=90 % | 7,250 RDI: 90 % |
| Per 100 g | 4 RDI=2 % | 6 RDI=1 % | 10 RDI=2 % | 130 RDI=7 % | 560 RDI: 7 % |
| Per person | 10 RDI=5 % | 20 RDI=2 % | 30 RDI=5 % | 430 RDI=20 % | 1,810 RDI: 20 % |
How much will it cost?
- For 4 people : 4.20 €
- Per person : 1.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Small pieces of bacon
Like these other recipes: Fougasse with bacon and Comté, Warm haricot bean salad, Bacon rolls, Salad lyonnaise, Maroilles cheese quiche, ... See them all 41
Peas
Like these other recipes: Chinese style chicken, Pea and avocado salad, Salmon "en papillote" with small vegetables, Paella, Chicken breasts in a potato crust, ... See them all 20
Onion
Like these other recipes: Fish "à la Bordelaise", Bolognaise lasagne, Greek salad, African style chicken, Creamy Comtoise artichoke gratin, ... See them all 147
Carrot
Like these other recipes: Vegetable clafoutis, Baked Mont d'Or with diced mixed vegetables, Macédoine of vegetables, Vegetable stock, Spicy carrots and turnips roasted with Parmesan cheese, ... See them all 69
Other recipes you may also like
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.22 M 23.8 6 hours 30 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.January 8th 2025532 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021446 K4.6 5 hours 30 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.October 13th 2010394 K4 6 hours 30 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer.July 14th 2025515 K4.6 12 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.