Filo Fish Parcels-Blue Cod - King of the Sea

I was watching an old Taste of NZ programme on Food TV and Peta Mathias went Bluff Oysters and Blue Cod tasting. Both, some of the world's best seafood.
At a restaurant in Bluff, (sorry cant remember it's name) the Chef, (can't remember his name either) demonstrated his 2 most favourite ways to cook Blue Cod. This beautiful fish is so sweet and flaky and just superb.
We had our friend Stu from Oz, here for the night. Blue Cod is not always available but my friendly Fishmonger was able to oblige.
Don't want to alienate our Australian friends, but our cold water fish is far superior.
Good chance to give him a treat, with this delight.
Like the Chef, I cooked it two ways
Simply pan fried in butter and olive oil, with a squeeze of lemon juice

AND this fabulous little Filo Parcel

Actually even though this fish is marinated in flavoured cream, it is not too bad for the Calorie Count.
The Chef had olives in his marinade. I replaced that with lemon zest.
Thought the olives might just overpower the delicate fish

For 3 people
2 sheets Filo pastry per parcel
Melted Butter
60 gms of fish per person

Marinade
150 mls cream
Leaves of about 3 sprigs thyme
1 tablespoon chopped coriander
Zest of a lemon
Sea salt and Freshly Ground Black Pepper

Marinate the fish for about an hour

Drain on a rack

Meanwhile take a sheet of Filo
(Don't forget to keep a damp tea towel covering your Filo to stop it from drying out)
Brush with melted butter
Lay another sheet on top
Place a piece of fish at one end

Roll up into a parcel and brush all over with melted butter
Place finished parcels on a baking sheet

Bake in an pre-heated oven 195C for about 15 minutes

1 parcel each with a small filet of Pan Fried Blue Cod
Divine
Just serve with some Sea Salt, Freshly Ground Black Pepper and  wedge of Lemon

The beautiful pan fried Cod on the bottom.
Delicious
Now I decided, as I am cooking seasonal food at the moment, to make a
Cabbage and Potato bake
Not only is seasonal food more tasty but currently any out of season foods are enormously and crazily expensive.
A lot of this produce comes from Queensland and because of their damaging floods this year, their crop production is way down.
So all the more reason to go with the flow.
Cabbage, blanched, is such a beautiful colour , unfortunately by the time the bake is cooked, it doesn't look so good, but the taste is terrific.
I also cook the potatoes for a few minutes to get them started
You can prepare this dish, par cook it and finish off 30 minutes before you need to eat.

For 3 people I used
Melted butter to grease the dish and to brush the potatoes for that extra flavour
4 med potatoes sliced thinly
1 tablespoon olive oil
2 med onions sliced
Sea salt and freshly ground black pepper
1/2 cabbage broken into leaves
1 tsp Massel Stock powder, dissolved in 1 cup hot water
50 gms fresh breadcrumbs
40 gms grated cheddar cheese

Blanch the cabbage in boiling salted water
About 1 minute
Remove and drain
Remove the stalks, they are just a little tough
Add potatoes and cook for about 4 minutes
Drain
Saute the onions in a pan with Olive oil till soft
Set aside


Mix the breadcrumbs and cheese together

Now to assemble
Grease the casserole dish
Put a layer of potatoes
Brush with melted butter
Half of the onions
Season with S & P
Layer of Cabbage

Another layer of potatoes and onions
Brush with melted butter
Season

Cabbage
Potatoes
Brush with Butter
Pour over the hot water with chicken stock
Cover and bake in 180C for about 30 minutes
You can put this aside now and leave till you need it
Cover with Breadcrumb and Cheese mix

Back into oven for another 25 minutes
Test with a knife point
Make sure it goes right through easily and it is piping hot
Leave for about 5-10 minutes then
Serve