Cod Recipes

Cod Wellington recipe

This is a fantastic twist on a traditional beef wellington. It’s light, tasty and creamy. These little individual wellingtons will go down brilliantly at a family dinner or dinner party.


4 fillets of cod
4 sheets of puff pastry
800g mushrooms
2 large onions
150ml double cream
500g pot of smoked salmon pate
2 eggs
Salt and pepper
200g butter


  1. Chop the onions and mushrooms very finely. If you can, blitz them very quickly in a food processor.

  2. Melt the butter gently in a large frying pan.

  3. Once melted, add the onion and mushrooms and cook gently for about 5 minutes.

  4. In a large bowl, mix the pate with the cream and add the onions and mushrooms. Mix well, season well and then allow to cool.

  5. Preheat the oven to 220C/gas mark 6 and grease a large baking tray.

  6. Slice each cod fillet in half.

  7. Roll each piece of pastry out to about 30cm wide and lay one cod fillet down on the middle of each one.

  8. Spread each cod fillet with ¼ of the pate mixture and then lay the other half of the cod fillet on top of that.

  9. Wrap the cod up with the pastry, like a parcel.

  10. Beat the eggs and brush each parcel with the egg wash. Make a little hole in the top of each to let the air escape.

  11. Put into the oven and cook for 25 minutes or until the pastry is golden.

Author: Laura Young.

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°Cdegrees Celsius (Centigrade)
800gabout 28 oz (28.2184 oz based on 0.035273 ounces in a gram)
150mlabout ¾ cup (0.634 cups based on 236.59 mililitres in a US cup)
500gabout 18 oz (17.6365 oz based on 0.035273 ounces in a gram)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
220°C425°F / Gas Mark 7


Published: February 3, 2011
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Published by Starsol