Coley Parcels with Lemon Sauce
recipe for Coley Parcels with Lemon Sauce 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 Coley Parcels with Lemon Sauce
x 170g (6oz) thick coley or cod fillets, skinned
30g (1oz) butter, melted
dash lemon juice
1 small onion, finely chopped
2 sprigs fresh dill
salt and black pepper
4 x 15ml spoon (4 tablespoons) stir-fry Peking lemon
1 courgette, cut into ribbons
to make Coley Parcels with Lemon Sauce
the oven to 190°C / 375°F / Gas Mark 5.
each fillet onto a large foil or baking parchment
each fillet with the melted butter and sprinkle over
the lemon juice.
the onion and top with a sprig of dill. Season. Pour
over any remaining melted butter.
over 2 x 15ml spoon (2 tablespoons) prepared lemon
sauce over each fillet. Seal to form a parcel, securing
with a cocktail stick if necessary.
onto a baking tray and cook for 20 - 25 minutes.
prepare the courgette ribbons. Place the ribbons into
a large bowl and pour over boiling water. Leave for
2 - 3 minutes. Drain and keep warm.
the courgettes on a plate. Remove the fish from the
parcels and lay on top the courgettes. Spoon over
any remaining sauce and serve with sauté or
ribbon effect of the courgettes may be produced by
using a traditional potato peeler.
with the permission of Seafish - www.seafish.org