Ingredients:

• 4 Pollock fillets (about 6 oz each)
• 16 baby carrots, peeled and trimmed
• 16 baby potatoes, quartered
• 16 cherry tomatoes
• 4 garlic cloves, minced
• 4 tbsp. fresh parsley, chopped
• 4 tbsp. olive oil
• 4 tbsp. white wine
• Salt and black pepper to taste

Directions:

1. Preheat the oven to 375 degrees F.
2. Cut four 12-inch squares of parchment paper and fold each in half.
3. Divide the carrots, potatoes, and cherry tomatoes evenly between the parchment paper squares.
4. In a small bowl, stir together the minced garlic, parsley, olive oil, and white wine.
5. Place a pollock fillet on top of the vegetables in each parchment paper square.
6. Season the fish with salt and black pepper, and then spoon the garlic mixture over the top of each fillet.
7. Seal the parchment paper squares by folding and crimping the edges tightly.
8. Place the parchment packages on a baking sheet and bake for 20-25 minutes, until the fish is cooked through and the vegetables are tender.
9. To serve, place each parchment package on a plate and open carefully at the table.

Verdict and Serving Suggestions:

Pollock en papillotes is a delicious and healthy way to enjoy fish and vegetables. The parchment paper packets keep everything moist and tender, while the garlic and parsley add a bright burst of flavor to the dish. This dish is perfect for a special dinner or a romantic night in. Serve it with a crisp green salad and a crusty bread for a satisfying meal.