Pastry Wrapped Fish

Less meat, more fish …  This is a delicious way to enjoy fish at home.  Your family will love it, and your guests will be so delighted that they will be looking forward to your next invitation.



400 g fish fillet – I use cod loin (cabillaud/bacalao/merluzzo/Kabeljau/Dorsch)





1 ½ cup  whole-leaf spinach (use fresh or frozen), cooked and drained.  Set aside to cool.



2 tablespoons mustard
1 ½ cup cooked, peeled prawns
60 g double cream cheese (plain, with garlic, herbs, chives or horseradish)
black pepper
fresh dill
1 egg
1 ready-made rolled tart/pie dough or puff pastry – I used this time a Ø 32-cm round one, because that is what I had in the fridge …
Optional:  Capers to serve on the side

Preheat oven:  200°C (392°F)

Line a baking tray with parchment paper.  Set aside.

Spread both sides of fish fillet with mustard.  Season with freshly ground black pepper and salt.  Set aside.



Mix prawns and double cream cheese.  Set aside.

Roll out dough over the lined baking tray.

Place cooked and drained spinach in the middle of the pastry.  Season with salt, pepper, and nutmeg.


Lay one of fish fillet on top of the spinach.  It may be necessary to cut the fillet to fit on top.


Spread prawns/cheese mixture evenly over the fish.  Top with dill.

Brush pastry with beaten egg.


Wrap with pastry, pressing lightly to totally encase the stuffing.  Brush sealed pack with remaining beaten egg.  Prick dough with a fork.

Bake until the pastry is golden brown, about 40 min.


Serve immediately.  Fantastic with capers (if you like them) and green salad.

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