1 fresh whiting fillet
9” by 9” of puff pastry (approx 1/8” thick)
3 small sprigs of fresh dill
Baby new potatoes as desired
2 tablespoons frozen peas
1 small carrot
Little bit of butter and more fresh dill to season potatoes
Sea salt
Beaten egg for glazing


1. Add potatoes to a pot followed by enough cold water
2. Season with a little sea salt
3. Bring water to a boil reduce heat to simmer 
4. Simmer for twenty-five minutes until the potatoes are soft
5. Cut whiting fillet in to six or eight pieces (depending on size) 
6. Arrange on one half of the pastry, leaving a 1" border
7. Season with sea salt and lay the fresh dill sprigs on top
8. Glaze the border of the pastry with beaten egg 
9. Fold over top half of the pastry, crimping edges carefully to seal
10. Place parcel on a lightly greased baking tray, glaze with more beaten egg
11. Make a couple of slits in the top with a sharp knife to allow steam to escape
12. Bake twenty minutes in a preheated oven at 220%C or until pastry is golden
13. Scrape and sliced in to discs, Simmer in boiling water for ten minutes, add the frozen peas and simmer for an additional three minutes
14. Drain potatoes and return to the empty pot with the butter, add roughly chopped remaining dill. Swirl around gently to ensure even coating
15. Serve pastry with potatoes, carrot and peas


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