Spinach-wrapped Fish Fillets in Pastry Parcels

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

These golden puff pastry parcels look pretty and are exciting to eat with the layers of buttery spinach purée and tender white fish inside them. It takes a little time to wrap each one up but I find it quite fun as you can do it peacefully in advance and keep the parcels in the fridge until you want to cook them. They make a much more substantial main course than you would imagine and are best served just with a tomato salad, with bread on the side for especially hungry people. You can use any kind of fish but halibut is particularly good.


  • 1 lb packet of puff pastry (450 g)
  • 2 lb spinach – cooked and puréed with butter and left to go cold (900 g)
  • 3 oz grated cheese (75 g)
  • lb skinned, filleted white fish (560 g)
  • lemon juice
  • salt, black pepper
  • 1 egg yolk to glaze the pastry


Cut the fish into six pieces, rub with lemon juice and sprinkle generously with salt and pepper. Roll out the pastry very thinly. Cut out a piece of pastry big enough to wrap up one piece of fish. Spread some cold spinach purée in the middle of the pastry, then put on a piece of fish, then spread on more spinach. Moisten the edges of the pastry with water and wrap up the fish and spinach pressing down the edges. Repeat this with the other pieces off fish. You will have to re-roll out the cut up bits of pastry several times to get pieces big enough to wrap up each bit of fish. When they are all wrapped up turn them carefully join side down on a large buttered baking sheet. Roll out the trimmings of pastry and decorate the parcels with a leaf of two. Before cooking brush the parcels all over the top with egg yolk mixed with a very little water. Bake in the centre of the oven at Gas 6 (400°F/200°C) for 25–30 minutes until golden brown. Transfer the parcels carefully with a wide flat implement on to individual plates.