Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Coley Parcels with Lemon Sauce

This recipe for Coley Parcels with Lemon Sauce comes from Seafish -

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 Coley Parcels with Lemon Sauce

2 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 sauce
1 courgette, cut into ribbons

How to make Coley Parcels with Lemon Sauce

  • Preheat the oven to 190°C / 375°F / Gas Mark 5.
  • Place each fillet onto a large foil or baking parchment square.
  • Brush each fillet with the melted butter and sprinkle over the lemon juice.
  • Add the onion and top with a sprig of dill. Season. Pour over any remaining melted butter.
  • Spoon 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.
  • Place onto a baking tray and cook for 20 - 25 minutes.
  • Meanwhile, 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.
  • Place 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 new potatoes.


The ribbon effect of the courgettes may be produced by using a traditional potato peeler.

Serves 2





Reproduced with the permission of Seafish -