Baked Cod In Filo With Seasonal Vegetables Recipe

About this recipe

A delightful pescatarian dinner featuring tender cod fillets wrapped in crispy filo pastry, served with a medley of lightly stir-fried seasonal vegetables. Perfect for a satisfying and elegant evening meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 300G Fish Said Fred Msc Big Cod Fillets
• - Truffle Butter
• - Cooks & Co Sliced Mushrooms
• 270G Jus-Rol Frozen Filo Pastry Sheets
• 1 Kg Carrots - 1kg
• 600G Picard-Organic Courgette Slices
• 400G Natoora Organic British Leeks
• 3 Pcs Green Lime 3 Pcs
• - Tata Salt

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Melt 1/2 oz of butter in a frying pan and gently fry the button mushrooms for 2-3 minutes until just softened. Remove from heat, season with a pinch of salt, and set aside to cool.
3. 3. Melt half of the remaining butter in a small saucepan. Lay the filo sheets out on a clean work surface and brush each sheet with the melted butter. Fold each sheet in half and brush again.
4. 4. Place a cod fillet in the center of each prepared filo sheet. Season the fillets with a pinch of salt and top each with a portion of the cooked mushrooms and 1 tablespoon of freshly chopped parsley.
5. 5. Fold two opposite corners of the pastry over the fish, then bring up the other two corners to form a parcel. Scrunch and twist the pastry together at the top to seal. Transfer the parcels to a baking sheet lined with parchment paper.
6. 6. Brush the parcels with the remaining melted butter and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp, and the fish is cooked through.
7. 7. While the fish is baking, prepare the vegetables. Peel the carrot and cut it into thin sticks or coarsely grate. Trim the courgette and cut or grate it in the same way. Trim the leek, slice it in half lengthwise, rinse thoroughly to remove any dirt, and shred finely.
8. 8. Five minutes before the fish is ready, melt the remaining butter in a large frying pan. Add the prepared vegetables and stir-fry over medium heat for 2-3 minutes until just tender. Season with a pinch of salt.
9. 9. To serve, divide the stir-fried vegetables between two warmed plates. Place a baked cod parcel on top of each vegetable portion and serve immediately, with lime wedges on the side for squeezing over.