Pollock en Papillote with Green Asparagus, Olives and Thyme

Ingredients:

• 4 pollock fillets
• 1 bunch of green asparagus
• 1/2 cup of sliced black olives
• 2 cloves of minced garlic
• 2 tablespoons of fresh thyme leaves
• 1/4 cup of white wine
• 4 sheets of parchment paper
• 4 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Trim the asparagus and cut them in half.
3. On a sheet of parchment paper, place a handful of asparagus in the center. Add a pollock fillet on top of the asparagus.
4. Add sliced black olives, minced garlic, and 1/2 tablespoon of thyme on top of the pollock fillet. Drizzle one tablespoon of olive oil over the fish and vegetables.
5. Season the fish and vegetables with salt and pepper to taste.
6. Add 1 tablespoon of white wine on top of the fish before sealing the parchment paper. Fold the parchment paper in half, creasing the edges together to form a seal.
7. Repeat the process with the remaining pollock fillets, asparagus, olives and thyme.
8. Bake the parchment packets on a baking sheet for 18-20 minutes or until the fish is cooked through.

Serving Suggestion:

Serve the Pollock en Papillote with Green Asparagus, Olives and Thyme immediately, still in the parchment paper. The parchment paper will trap the flavors and aromas, creating a wonderful dining experience. You can serve with steamed rice or crusty bread on the side. Enjoy!