Fish Wellington

Fish Wellington


"Delicious fish alternative to Beef Wellington. Cod, mushrooms, and smoked salmon pate wrapped in puff pastry. Makes a lovely meal with new potatoes and salad."

Ingredients 55 m {{adjustedServings}} servings 602 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Slice cod fillet in half horizontally to yield 2 thin slices; set aside.
  2. In a skillet over medium heat, melt butter. Stir in onion and mushrooms, and cook until softened, 3-5 minutes. Season with salt and pepper; set aside to cool slightly.
  3. In a medium bowl, blend the pate and cream. Mix in onions and mushrooms.
  4. On a lightly floured surface, roll out the pastry to make 12x14 inch rectangle. Place 1 slice of the cod fillet in the center of the rectangle. Spread with 1/2 the pate mixture and layer with the other piece of fillet. Spread remaining pate mixture on top. Fold pastry edges over the filling towards the center, and seal with egg. Brush pastry on all sides with egg.
  5. Bake 25 minutes in the preheated oven, or until golden brown. Serve warm.
Tips & Tricks
How to Make Beef Wellington

Make the classic filet mignon and mushroom dish named after Duke Wellington.

Baja Fish Tacos

See how to make marinated fish tacos on the grill.

Rate recipe

Your rating


Reviews 9

  1. 12 Ratings


I tried this the other night, and it came pretty good but not at all the way it was intended. First of all, I don't think the author of this recipe could have possibly meant 1 sheet of puff pastry. I use Pepperidge Farm puff pastry and one sheet of that will NOT roll out that much. Maybe pie crust or phyllo? My pate-mushroom mixture just went all wet, so I don't think rolling it up like a wellington would have been so successful anyway. I wound up putting the fish in a 11x7 pan, topping it with the pate-mushroom mix and the puff pastry on top of that. It tasted great, and even reheated well, but it was a fussy recipe for what you wind up with IMHO. I probably won't make it again for that reason.


this recipe is great the flavour is really good. I've seen the other reveiw and the problen she had was not cooking all the liquid out of the mushrooms enough is all


We could not find any salmon pate, so we just bought some chunked, bagged salmon and added it. I eventually want to try it with the pate, but as it was delicious. We will definitely be having this again. We are adding it to our list of fav's.