Cod and Lemon Cream Cheese Parcels
Mmm…I love fish, I love lemon and I love cream cheese, and they combine fabulously in this simple dish. Salmon would work well instead of the cod – in fact I think I’ll try that next time.
Mix about 100grams of cream cheese with the juice of half a lemon, season well and add some chopped parsley.
Lay a sheet of filo pastry out, brush it with melted butter and lay another sheet on top. Place the fish on the pastry and top generously with the cream cheese filling. Fold the pastry over to wrap up the fish in a parcel and brush it with a beaten egg. Bake at 180c for 20 minutes.
5 comments:
Yum! I made something similar tonight using salmon. I love the idea of cream cheese!
I love this idea! I made Tilapia with a Parmesan mayonnaise cream the other night...this just may work. I am thinking the mayo will not have a change to get bubbly, though, in the parcel. I am going to think about this one. Thanks for this!
It's always nice to find a way to jazz up white fish. This looks lovely. Next time I feel brave enough to deal with filo again I might try this.
There was a similar recipe in Good Food magazine recently. That combines prawns and dill with the cream cheese (I added a squeeze of lemon too), spread on fish fillets and topped with scrumpled up strips of buttered / oiled filo and grated parmesan. Baked for 10/15 mins. Deeeelicious!! Yours looks equally as good!
Made this yesterday and it was delicious, the cod was beautiful and moist and the filling ingredients were just right. A lovely recipe.
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