Cheesy cod parcels Recipe

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serves:

4

Skill:

easy

Cost:

not

Cooking:

30 min

Goat’s cheese adds a deliciously tasty contrast to succulent white fish in these easy-to-make little parcels

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

To defrost frozen puff pastry, leave at room temperature for six hours - or pop in the fridge overnight.

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