Cod Fillet Wrapped in Filo Pastry
Cod Fillet Wrapped in Filo Pastry
 Prep Time ~ 40 mins | Cooking Time ~20 mins |
 Approx Cost ~ £18 |  Difficulty ~ Easy |
 Freeze ~ Yes see tip |  Serves ~ 6 |
Tip ~ This recipe can be frozen at the end of stage 5.
Ingredients
6 thick cod fillets, each weighing about 4oz each
Salt and pepper
50g / 2oz watercress leaves, roughly chopped
50g / 2oz ricotta cheese
25g / 1oz freshly grated Parmesan cheese
1 garlic clove, peeled and crushed
30ml / 2 tbsp chopped mixed herbs
Grated rind and juice of ½ lemon
90ml / 6tbsp olive oil
12 small sheets filo pastry
Beaten egg for brushing
30ml / 2 tbsp freshly grated Parmesan cheese
Method
- Season the cod fillets well on both sides.
- Place the watercress in a blender with the ricotta, 25g/1oz Parmesan, the garlic, herbs, lemon rind and juice and 30ml / 2 tbsp olive oil. Puree until smooth and season to taste.
- Take 1 sheet of pastry, brush with a little oil and top with a second sheet; brush with oil.
- Place 1 cod fillet in the middle of the pastry and spread over a sixth of the watercress paste. Wrap the pastry over and around the fish and press the edges together to seal.
- Place on a greased baking sheet, seam side down and repeat to make 6 parcels.
- Brush all the parcels with a little more oil and bake at 220C, 425F, Gas mark 7 for 10 minutes. Brush with egg and sprinkle with the grated parmesan and bake for a further 8-10 minutes until the pastry is crisp and golden and a skewer inserted into the centre of the fish comes out hot