Thaw the fish and preheat the oven to 200 ° C. Heat oil or water in a saucepan and steam the leek cut into rings for about 10 minutes, stirring frequently. Season with salt and pepper.
Wash the tomatoes, cut in half, core and cut into cubes. Mix the diced tomatoes with parsley and fried onions and season with salt and pepper.
Now lay out aluminum foil on the work surface and cut into pieces large enough that the fish is completely wrapped up later. Spread the leek on the aluminum foil and place the fish on top. Now pour the tomato and roasted onion mixture over the fish, press everything tightly and seal. Now cook the pollock packets in the oven for 20-25 minutes and then serve immediately. I also made jacket potatoes and sour cream (in my recipes).
Cooking in foil is a gentle way of preparing the fish. Its taste and juiciness persist better than when roasting.
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