Cod en Croute

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4 people
Meal course
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4 medium
Cod fillet
1 pinch
1 whole
Yellow Pepper
1 whole
Garlic clove - peeled and finely chopped
1 whole
Lemon - Juice
5 whole
Sundried tomatoes - finely chopped
1 tsp
Parmesan cheese - finely grated
1 tbsp
Olive oil
1 whole
Puff pastry sheet
1 medium
Egg - Beaten
Cod en Croute
  1. Pre-heat the oven to 180’C
  2. Grill the pepper until black and then wash it to remove the skin so you're just left with the juicy flesh.
  3. Heat a griddle pan and griddle the courgette until slightly charred.
  4. Put the pepper, garlic, lemon, sundried tomatoes and parmesan in a blender and whiz into a paste
  5. Cut the pastry sheets into 4 strips. Spread the paste out onto each pastry sheet, leaving about 1cm round the edge
  6. Rub the cod in salt and wrap the courgette strips around each piece. Place each cod at the bottom of the pastry and fold the top half over the fish. Pinch around the edges with a splash of milk to seal and make 3 sliced along the top of the pastry.
  7. Brush the pastry with the beaten egg and bake in the oven for about 18-20 minutes, until the pastry is lovely and golden.

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