Cheesy cod parcels recipe

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serves: 4
Skill: easy
Cost: not
Cooking: 30 min
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  • 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.

    Top tip for making Cheesy cod parcels

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

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