Name: Cheesy cod parcels recipe
Cook time: 30 min
Yield: Serves: 4
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

By GoodtoKnow

published 28 August 2007

in Recipes

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

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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.

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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