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.


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


  • 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