Spiced Monkfish en Croute

Deliciously meaty, monkfish is the perfect alternative to lamb or pork and salmon pâté really adds flavour to this tasty, crispy dish. One of the leanest fish around, monkfish is a great choice for a healthy meal.

1 x 113g salmon pate

4 x 100g monkfish tail (trimmed)

1 packet of ready rolled filo pastry

1g nutmeg

5ml olive oil

5g chopped parsley

Salt and pepper to taste

Melted butter

Dust the monkfish fillet with the nutmeg and pan fry in olive oil for 1 minute on each side. Remove from the pan and allow to cool. Preheat oven to 200°C

Pour any leftover juices from the pan into a bowl and add 1 tub of Castle MacLellan salmon pâté and the chopped parsley. Mix well to combine all the ingredients.

Lay one sheet of filo pastry on a lightly floured surface and brush with melted butter, then lay a second sheet on top and brush with melted butter. You will need to do this for all four fillets but do one parcel at a time as the filo pastry will dry out if done in advance.

Spread a quarter of the pâté along the centre of the sheets of pastry and place one of the monkfish fillets on top.

Fold all four sides in to the centre to form a tight parcel, trim off any excess pastry. Brush with melted butter and turn over and brush the top.

Place on a baking tray and repeat for the other 3 fillets.

Cook in the middle of a preheated oven for 20 minutes. The finished product should be cooked through and golden on top.