1

Preheat oven to 180°C. Line a baking tray with baking paper.

2

Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish, gently stirring, for 2-3 minutes to seal in juices. Remove from heat and set aside (fish will not be fully cooked).

3

Melt 1 tablespoon of spread in a medium saucepan over medium heat. Add flour and whisk to make a paste. Cook over a low heat for 1 minute, then gradually whisk in milk and mustard and bring to a simmer. Simmer gently, whisking, for about 2 minutes, or until sauce is smooth and thickened. Remove from heat. Add fish pieces (discarding any pan juices), rind and shallots. Season with salt and pepper and gently stir to combine.

4

Place remaining spread in a microwave-safe cup and microwave on High (100%) for 20 seconds or until melted. Using a pastry brush, lightly brush 1 sheet of filo with melted spread. Top with another sheet of filo, lightly brush again with melted spread, then fold stack in half crossways. Spoon one-quarter of the fish mixture onto filo, fold in short sides, then roll up to enclose filling and form a parcel. Repeat with remaining filo and fish mixture to make 4 parcels. Place parcels seam side down on prepared tray, lightly brush with remaining melted spread and bake for 20-25 minutes or until filo is crisp and golden.

5

Meanwhile combine rocket, tomatoes, carrot and cucumber in a serving bowl. Juice half the lemon and cut the remaining half into wedges. Drizzle lemon juice over salad, and gently toss. Serve fish filo parcels with side salad and lemon wedges.