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Spicy cod wellington


  • 3 x 454 gram cod fillets
  • 3 tablespoons (45 milliliters) vegetable oil
  • 3 sheets store-bought puff pastry, thawed
  • 2 eggs, beaten, for egg wash
  • 2 tablespoons (30 milliliters) butter
  • 1 yellow onion, finely diced
  • 1 Scotch bonnet pepper, seeded and minced
  • 400 milliliter can of coconut milk
  • 1 cup (240 milliliters) mango puree (from can)
  • Juice and zest of 1 lime
  • Salt and pepper

Spicy tomato relish:

  • 3 tablespoons (45 milliliters) olive oil
  • 1 large yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 birds eye chilis, seeded and chopped
  • 4 cups (950 milliliters) halved cherry tomatoes
  • 1/2 cup (120 milliliters) apple cider vinegar
  • 1/4 cup (60 milliliters) sugar
  • 1 tablespoon (15 milliliters) chopped fresh thyme leaves
  • Juice and zest of 1 lemon
  • Salt and pepper
  • Cilantro leaves, to garnish


  1. For the spicy tomato relish, heat olive oil in a skillet. Add onion and cook for two to three minutes. Add garlic and birds eye chilis and cook one to two minutes. Add cherry tomatoes, apple cider vinegar, and sugar, and stir and cook for 18-20 minutes, until paste-like. Add thyme leaves, lemon juice, and salt and pepper and cook for two minutes. Remove from heat and chill until cool.
  2. Preheat oven to 400 F (205 c).
  3. For the fish, season fillets with salt and pepper. Heat oil in a non-stick pan over medium-high heat. Place fish in hot oil and sear for one minute, each side. Remove to a plate and let cool for 15 minutes.
  4. To assemble, spread spicy tomato relish over one side of the fish. Roll out sheets of puff pastry. Place a fillet in the centre of one of the rolled-out puff pastry sheets, with relish side up. Pull one side of the pastry over the top side of the fish. Brush the top of the pastry with egg wash. Bring the other side of the pastry up and over to overlap. Where the two edges of the dough meet, press together to seal, then cut off the excess pastry. Brush the top of the pastry with egg wash. Transfer to a parchment paper-lined baking tray and place in the oven to cook for 25 minutes.
  5. Meanwhile, melt butter in a skillet. Add onion and Scotch bonnet pepper and cook for two to three minutes until softened. Add coconut milk and mango puree and stir to combine. Bring to a simmer and cook for eight to ten minutes. Season with salt. Remove from heat. Add lime juice and zest and stir.
  6. Once the fish has cooked, remove from oven. Let sit five minutes to cool slightly. Cut off ends and discard. Cut the remaining pastry-wrapped fish into four pieces.
  7. Spoon some mango sauce onto a plate in the centre. Arrange two pieces of the cod Wellington on the plate. Drizzle with more sauce. Garnish with cilantro leaves. 

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