Murray Cod Mornay

Ingredients

• 1 box filo pastry
• 1 kg Murray cod fillets
• 1 teaspoon minced garlic
• ½ cup four cheese mix
• 1 spring onion
• 1 cup milk
• 1 sprig parsley finely chopped pinch salt/pepper
• Olive oil spray
• 2 teaspoons butter
• 2 teaspoons cornflour
• ½ cup four cheese mix
• pinch salt/pepper

Method

1. Slice fillets into bite size pieces. Heat some olive oil in a fry pan or wok, add cod and
   cook for 2-3 minutes tossing gently around the pan. Remove from fry pan and set
   aside.
2. Place garlic, spring onion and parsley in pan, cook for 1 minute. Return cod to pan
   and stir together for 1 minute. Drain juices, place fish in a bowl to cool.
3. To make the mornay sauce, put butter in a saucepan to melt before adding
   cornflour. Mix well until thick, then add the milk and keep stirring until the
   consistency is like a thin custard. Add salt and pepper to taste, then add the cheeses.
   Stir until thickened, gently fold fish into sauce, put aside.
4. Preheat oven to 180 degrees and prepare filo pastry. Lay two sheets of filo one on top of the
   other, spraying with olive oil between sheets. Slice sheets in half to make two
   parcels. Put two tablespoons of fish mixture onto each half before wrapping them up
   and neatly tucking in the ends. Continue making parcels until you run out of fish. You
   should get about 16 parcels, 2 per person for a meal.
5. Spray parcels with olive oil, sprinkle with parmesan and bake in oven 25-30 minutes
   until golden brown.