Filo Haddock Packets with Potatoes
- For the haddock packets
- 3 leaves Filo dough (about 40 x 50 cm)
- olive oil (to brush dough)
- 4 Haddock fillet (ready to cook, each about 160 g)
- 1 Tbsp lemon juice
- freshly ground peppers
- 8 Tbsps cream cheese
For the haddock packets, brush filo sheets with oil and layer together. Cut sheets lengthwise then crosswise into four rectangles, each about 20 x 25 cm (approximately 8 x 9 inches).
Preheat oven to 180°C (approximately 350°F).
Rinse haddock fillets, pat dry, sprinkle with lemon juice and season with salt and pepper.
Set haddock fillets on filo rectangles and spread with cream cheese. Fold filo sides over filling towards centers and close to form packets.
Place packets on a baking sheet lined with parchment paper and brush with oil. Bake until golden, about 25 minutes.
For the potatoes, rinse potatoes and boil in salted water about 25 minutes. Drain potatoes and cut in half. Melt butter in a pan and mix in potatoes and parsley. Serve fish packets with potatoes on warmed plates, with salad if desired.