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


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