recipe for Cheesy Cod Parcels comes from Seafish - www.seafish.org
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Cheesy Cod Parcels
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
to make Cheesy Cod Parcels
the oven to 190°C / 375° F / Gas Mark 5.
out pastry to a 35cm x 40cm (14 x 16)
rectangle. Cut into four.
citrus rind in the middle of each piece of pastry.
Top with cheese, season and place fish skinned side
up on top.
the edge of the pastry with milk or egg.
over the pastry, sealing edges to form a parcel.
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.
with milk or egg. Bake for 30 minutes until golden
brown and crisp.
with a fresh crisp salad and cherry tomatoes.
with the permission of Seafish - www.seafish.org