Cod with Parsley and Garlic in Filo Parcels

Name: Cod with Parsley and Garlic in Filo Parcels
Yield: Serves 8
Ingredients: 8 filleted and skinned pieces of cod, bones removed; 4 oz/112 g butter, melted; 8 sheets of filo pastry; 8 tbsp olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 garlic cloves, poached in boiling water, in their skins, for 2 minutes; 6 garlic cloves, poached in boiling water, in their skins, for 2 minutes; 4 large handfuls of parsley; 8 filleted and skinned pieces of cod, bones removed

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You can use any firm-fleshed white fish for this recipe – e.g. hake, turbot, or halibut. But it’s hard to beat fresh cod, and I see it as one of my roles in life to dispel its image in the eyes of some as a dismal, Friday-school-lunch fish of yesteryear.

Ingredients

8 sheets of filo pastry
4 oz/112 g butter, melted

Fish course
Lunch
Pescatarian

Method

Start by making the parsley and garlic paste. Put the parsley into a food processor. Chop the ends off the poached garlic cloves, squeeze each clove, and the flesh should pop out straight into the processor. Season with salt and pepper and whiz, gradually adding the olive oil. Scrape this paste from the processor into a small bowl.

Lay out a sheet of filo, brush it all over with melted