Alaska Pollock Stew Parcel with Roasted peppers

Method

1) Defrost pollock fillets
2) Cut out a square of tin foil and place the garlic cloves in the centre, sprinkle with a pinch of salt and a drizzle of olive oil. Wrap up the garlic in a loose parcel and place in a preheated oven at 160 deg C for 12 minutes
3) In a bowl place roasted garlic cloves and oil, chickpeas, olives, chopped parsley, saffron, salt and pepper
4) Cut the tomatoes into quarters and roasted peppers into eights and add to the bowl. Add a little extra virgin olive oil to the bowl and mix gently
5) Make 4 squares of tin foil roughly 40cm long and 4 squares of parchment paper roughly 30cm long. Place in the middle of the tin foil
6) Evenly split the chickpea mix between each parcel, keeping the mix in the centre
7) Place a folded fillet of pollock on top of the chickpea mix, season with salt and pepper
8) Carefully fold up the sides of the parchment paper and then the tin foil around that to create individual little parcels
9) Place parcels directly onto the BBQ or alternatively place them in a preheated oven at 160 deg C and cook for 15min
10) Carefully remove the parcels and unfold the edges of the parcels. Serve in the unfolded parcels or transfer to a serving dish
11) Garnish with fresh coriander and parsley

Preparation for Grilled Red Onion Relish:

1) Peel the red onions ensuring you keep the root end intact
2) Cutting through the root end divide the onion into quarters and then cut each quarter into three through the root
3) Lightly oil the onion and grill until lightly golden on each side
4) Zest the oranges and cut the skin off each orange. Carefully cut out each segment of the orange, transfer to a bowl and once all segments have been removed, squeeze the remaining juice into the bowl
5) Remove the outer shell of the fennel and the green tops, slice very thinly
6) Add the grilled onion to the bowl with the fennel, zest, dill, salt, pepper, watercress. Mix well and serve