• 225 g monkfish
  • 225 g puff pastry (frozen will do)
  • 100 g mozzerella cheese
  • 2 tblsp sorrel puree (use spinach if no sorrel is available)
  • generous handful of parsley (well chopped)
  • poppy seeds
  • sea salt and freshly ground black pepper
  • a little melted butter


  • Bone the fish and slice it thinly so that it is about 5mm/quarter inch thickness.
  • Roll the pastry out into a thin rectangle. Trim the edges.
  • Dice the mozzarella into tiny cubes and mix them with the sorrel or spinach puree.
  • Season the puree and the fish.
  • Spread the puree over the pastry so that it comes to about 1cm/half inch from the edges. Lay the fish on top and sprinkle the parsley over the fish.
  • Roll up very gently from the outside patting the filling down as you turn the pastry over.
  • Brush the top with melted butter and sprinkle with a little sea salt and a few poppy seeds.
  • Place on an oiled baking tray and place in a preheated oven at 200°F (400°F/ Gas 6) for 30 minutes.