Goat’s cheese adds a deliciously tasty contrast to succulent white fish in these easy-to-make little parcels
- 4 x 170g (6oz) chunky cod or bass fillets, fresh or defrosted, skinned
- 500g packet puff pastry, fresh or defrosted
- Rind 1 lemon
- Rind 1 lime
- 100g (3½ oz) packet of goat's cheese with herbs, sliced into 4
- Salt and black pepper
- Milk or beaten egg for brushing
Preheat the oven to 190°C (375°F, gas mark 5).
Roll out pastry to a 35cm x 40cm (14in x 16in) rectangle. Cut into four.
Place citrus rind in the middle of each piece of pastry. Top with cheese, season and place fish skinned side up on top.
Brush the edge of the pastry with milk or egg.
Fold over the pastry, sealing edges to form a parcel.
Turn over and place the parcels, sealed edges down, onto on a greased baking tray. Make a small cut into the pastry to allow steam to escape.
Brush with milk or egg. Bake for 30 mins until golden brown and crisp.
Serve with a fresh crisp salad and cherry tomatoes.
To defrost frozen puff pastry, leave at room temperature for six hours - or pop in the fridge overnight.