* '''for the puff pastry parcels'''
* 800 g Cod fillet slices
* 500g Puff pastry
* 4 teaspoons Panko Breadcrumbs
* 4 Scant teaspoons of Dijon mustard
* Finely chopped fresh Dill - Dried dill will do at a push
* Sea salt, Freshly ground black pepper
* Juice from half a Lemon
* 1 Egg, beaten
* '''for the sauce'''
* 200 ml Double cream
* 2 teaspoons of Dijon mustard
* The Zest from half a Lemon
* Sea salt, Freshly ground black pepper
* A tablespoon of Capers

===Method===
* Lay out your sheets of Puff pastry (or roll it out)
* Pop the Fish slices into a bowl, sprinkle with Lemon juice and season with Salt and Black pepper.
* Allow to Marinate for 30 minutes.
* Sprinkle the insides of the Puff pastry with Panko Breadcrumbs and lay the Fish fillets on top.
* Fold the Pastry up and pinch the edges to make a good seal.
* Cut a slot in the top of the Pastry so Steam can escape.
* Brush with the beaten Egg.
* Bake on a non-stick Baking tray at 200° C for 15 minutes then reduce the heat to 160° C (325° F - gas 3), [fan Oven 140° C] and bake for a further 15 minutes or until nicely Browned.
* '''sauce'''
* Add the Cream to a small pan together with the Zest from half a Lemon, season with Salt and Pepper and gently Simmer.

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