Yields4 Servings
 8 small potatoes
 200 g fresh spinach
 2 cloves garlic finely chopped
 Grated rind of 1 lemon
 4 tbsp olive oil
 4 fish fillets scaled but not skinned
 16 sheets filo pastry, thawed
 50 g butter melted
 120 ml fish stock
 250 ml double cream
 Finely diced red bell pepper to garnish

Preheat the oven to 200C/Gas6. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until just tender; drain and set aside to cool; shred half the spinach


Thinly slice the potatoes lengthways; brush a baking tray with a little oil; lay a sheet of filo pastry on kitchen work top, brush it with oil, then lay a second sheet crossways over the first; repeat with two more sheets.


Arrange a quarter of the sliced potatoes in the centre of the pastry; season well and add a quarter of the spinach, a quarter of the garlic and some lemon rind; lay a fish fillet on to, skin side up and season well


Loosely fold the filo pastry up and over to make a neat parcel; make three more parcels in the same way; place on the baking tray and brush them with half the butter; bake for 20 minutes until the filo is puffed up and golden brown


To make the spinach sauce, heat the remaining butter in a small pan, add the reserved spinach and cook until it wilts; stir in the fish stock and cream; heat almost to boiling point stirring constantly; season, blend and keep hot


Serve the fish parcels garnished with the red pepper and with the spinach sauce on the side

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