Pollock in Parchment Boats with Vegetables and Avocado Sauce

Avocado Sauce

Mash the avocado (4.8 g). Add greek yogurt (9.5 g), crumbled feta (3.8 g), chopped cilantro (0.9 g), lemon juice (0.5 g), olive oil (0.5 g), and black pepper (0.05 g). Mix until smooth.

Pollock and Vegetables

Cut the pollock fillet (150 g) into small pieces. Season it with table salt (1 g) and black pepper (0.2 g). Squeeze some of the lemon (15 g) over the fish and slice the remaining lemon.

Shape two parchment boats. Divide the zucchini with carrot and garlic (100 g) between them, then add the pollock, sauce, tomato (30 g), olives (10 g), lemon slices, and parsley (3 g).

Fold the parchment edges inward to seal each parcel, with a small amount of space inside. Bake at 200 °C for about 20 minutes, until the fish is opaque and flakes easily with a fork. Serve in the parchment.