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Cheesy Cod Parcels

This recipe for Cheesy Cod Parcels comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Cheesy Cod Parcels

4 x 170g (6oz) chunky cod or coley fillets, skinned
500g packet puff pastry, fresh or defrosted
rind 1 lemon
rind 1 lime
100g (3 and a half oz) packet of goats cheese with herbs, sliced into 4
salt and black pepper
milk or beaten egg for brushing

How to make Cheesy Cod Parcels

  • Preheat the oven to 190°C / 375° F / Gas Mark 5.
  • Roll out pastry to a 35cm x 40cm (14” x 16”) 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 minutes until golden brown and crisp.
  • Serve with a fresh crisp salad and cherry tomatoes.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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