Fish parcels

Serves 6 | Takes 1 hr

Ingredients

24 phyllo pastry sheets

melted butter, for brushing

6 medium baby marrows, grated

6 white fish medallions, skinless and boneless (see tip)

fish spice, for sprinkling

125 ml sour cream

1 chilli, finely chopped (optional)

3 garlic cloves, crushed

3cm piece ginger, finely grated

zest of 1 lemon + wedges, to serve

4 spring onions, thinly sliced

Method

Preheat oven to 200°C. Grease a baking tray. Make 6 stacks of 3 pastry sheets each, brushed with butter between each layer. Cover with damp tea towels to prevent the pastry from drying out.

Squeeze any water out of the baby marrows and divide between the bottoms (in the same size as the fish) of the remaining 6 phyllo sheets. Pat the fish dry and season all over with the fish spice. Place the fish on top the baby marrows.

Mix the sour cream, chilli, garlic, ginger and lemon zest together. Spoon dollops on top of the fish and sprinkle with the spring onions. Fold the fish up into parcels to enclose the filling.

Place a fish parcel in the centre of each of the pastry stacks. Fold the pastry ends over the top, pull up the sides and scrunch together to enclose. Brush the parcels with melted butter. Place on the prepared tray. Cook for about 30 minutes until golden and crisp. Serve with lemon wedges.

TIP

Fish medallions are the thicker part of the fillet. You can also use frozen fish – just thaw before using.

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