Advertisement
Smoked haddock and spinach filo parcels
- Makes
4
- Difficulty
Medium
By Prue Leith
Published 2018
Lots of cooks are nervous about cooking fish, which is odd since there are only two golden rules: the fresher the fish, the better; and don’t overcook it. This dish is a good one for a beginner. It’s simple and delicious. You can be as neat as you like, but I rather like filo to look crumpled and casual.
Ingredients
a little 150 g 3
Method
Heat the oven to .200°C/fan 180°C/gas mark 6 - Heat the olive oil in a large frying pan over a medium-high heat. Drop the spinach into the pan, tossing the leaves just until they have wilted. Gather them into a clump and transfer to a sieve,
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe