Individual Seafood Parcels


  • 500g fresh linefish
  • 160g shelled prawns
  • ½ packet button mushrooms, sliced
  • 250ml thick Greek yoghurt
  • 250ml fresh cream
  • 1 packet white onion soup(dry)
  • 2 leeks, sliced
  • ¼ cup fresh herbs: dill, flat leaf parsley
  • Salt, pepper to taste
  • 1 roll phyllo pastry
  • 80g butter
  • 1 lemon, watercress, for garnish


  1. Pre-heat oven to 200’C
  2. Cut fish into large bite sized cubes and place into a bowl with the prawns, mushrooms, yoghurt, cream, soup, leeks and herbs.
  3. Seasonwith salt and pepper and mix until all the ingredients are coated.
  4. Place the mixture into 4x large individual oven-proof bowls or 1 large dish.
  5. Cut the phyllo into thick strips using scissors and brush with the melted butter.
  6. Place in a wavy fashion on top of the fish mixture, covering the entire surface.
  7. Sprinkle white sesame seeds on the phyllo and bake in the oven for about 45 minutes.
  8. To serve, put a mound of fresh watercress in the centre of the baked parcel.
  9. Finish off by placing a slice of lemon into an empty seashell (available from craft stores if you have none available) on top of the watercress.