Martin Shanahan lends his fish recipe to Today on RTÉ


  • 1 fresh pollock fillet (skinned and boned)
  • vegetables (anything in season. martin choose courgette, garlic, tomatoes, thyme and lemon)
  • 1 tin for cooking/oven bowl


  • Slice courgettes
  • Chop tomatoes, add some fresh thyme.
  • Slice some garlic into slivers and add to the ingredients.
  • Add fillets and some seasoning with a little bit of oil and some squeezed lemon juice.
  • Put tin foil laid out on your chopping board (Twice the length of the board) and fold in half.
  • Mix all the ingredients together and lay out on tin foil / cooking bag. Gather the sides of the tin foil over your ingredients and seal.
  • Bake for 15 minutes on a heat of 180 degrees and serve.

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