Instructions: Wash and dry the cod fillets and season well on both sides.

Place the rocket leaves in a blender or food processor with the ricotta cheese 25g of the parmesan the garlic herbs lemon rind and juice and 2 tbsp of the olive oil.

Puree until fairly smooth and season with salt and pepper to taste.

Lay one sheet of file pastry on the work surface.

Brush with a little oil and top with a second file sheet; brush with a little more oil.

Place a cod fillet in the middle of the pastry and spread with some of the rocket paste.

Wrap the filo pastry over and around the fish and press the edges together to seal.

Place on a greased baking sheet seamslde down.

Repeat with the remaining file pastry and cod fillets to make 6 parcels in total.

Brush all the parcels with a little more oil and bake on the floor of the roasting ovenfor 7 to 8 minutes.

Brush with egg then sprinkle with the remaining grated parmesan and bake far a further 3 to 5 minutes until the pastry is crisp and golden and a skewer inserted into the centre of the fish comes out hot.

Carefully transfer the fish parcels to warmed serving plates and serve immediately accompanied by new potatoes and baby carrots.

Make sure you buy thick fillets of cod from the head end of the fish. Keep the filo pastry sheets covered with a damp tea towel unlit ready to use to prevent them drying out. Variation: use watercress instead of rocket leaves and or use salmon fillets in place of cod.

Serves 6

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