Ingredients

• 125 grams cream cheese
• ¼ cup chopped fresh seasonal herbs such as chives, fennel, dill and parsley
• 1 tsp lemon rind, grated
• 125 grams butter, melted
• 12 sheets filo pastry
• 4 x 150 grams fillets of fresh white fish of your choice

Method

1. Beat cream cheese with herbs and lemon rind. Season well with pepper.
2. Lightly brush 1 sheet of filo pastry with a little butter and then top with a second sheet. Brush with butter and cover with a third sheet.
3. Lightly season fish. Place 1 fillet on top of the buttered filo pastry and spread with ¼ of the cream cheese mixture.
4. Wrap up the filo to enclose the fish securely. Brush with butter and place on a baking tray. Repeat with the remaining ingredients.
5. Bake at 190ºC for about 20 minutes or until golden and the fish is just cooked on the inside. Serve the filo parcels with a wedge of lemon and seasonal vegetables.

Cooks Tips

Orange Roughy, in season around November would suit this dish.