Parmesan and Spicy Salsa Cod Parcels

Ingredients

• 8 small cod fillets
• 1 lemon
• 1 lime
• 2 tbsp olive oil plus extra for brushing
• 1 onion diced
• 2 celery sticks, chopped
• ½ green capsicum, diced
• ½ red capsicum, diced
• 1 red chilli, diced
• Grated parmesan
• 5 garlic cloves, crushed
• 1 tbsp brown sugar
• 6 medium ripe tomatoes, chopped
• 1 cup tomato puree
• salt & pepper
• 2-3 pinches ground allspice
• 2 pinches cayenne pepper
• ½ tbsp paprika
• 8 large sheets filo pastry

Method

1. Sprinkle the cod with salt and black pepper. Squeeze lemon and lime juice over each fillet. Set aside while you prepare the sauce.
2. Heat the oil in a pan, add the onion, celery, capsicums and chilli, fry for 5 minutes. Add garlic and brown sugar, cook for 1 minute, then add tomatoes and puree. Cook until a sauce consistency. Season with allspice, cayenne and paprika.
3. Preheat oven to 200 degrees. Take a sheet of filo pastry, cut in half, brush one half with oil, cover with second half. Place a piece of fish on top near an edge. Top with 1-2 spoonfuls of sauce, spreading it evenly. Fold the fish in the pastry. Arrange on baking sheet and repeat. Brush all parcels with oil then sprinkle with grated parmesan.
4. Bake for 40 minutes