Fish phyllo parcels

By admin
16 October 2013

Delicate and totally delicious!

Serves 4

Preparation time: 15 min

Cooking time: 30 min

15 ml (1 T) oil

FILLING

5 hake fillets

45 ml (3 T) soft breadcrumbs

100 g spinach, chopped

60 ml (4 T) chopped parsley

salt and freshly ground pepper

SAUCE

45 ml (3 T) butter

10 (2 t) oil

6 large garlic cloves, thinly sliced

6 red chillies, halved

45 ml (3 T) fresh thyme leaves, half finely minced, the other half whole

salt and freshly ground pepper

PARCELS

6 sheets phyllo pastry

60 g butter, melted

1    Preheat the oven to 200 °C and grease 4 large muffin tin hollows.

2    Filling: Heat the oil in a frying pan over high heat and fry the fish for 4 minutes on each side or until cooked through.

3    In a bowl shred the fish finely and add the breadcrumbs, spinach, parsley, salt and pepper.

4    Sauce: Heat the butter and oil in a saucepan over medium-low heat. Add the garlic, chillies and thyme and cook, stirring, for 2 minutes or until fragrant. Remove from the heat and season with salt and pepper.

5    Parcels: Cut the phyllo pastry into 12 squares measuring about 30x30 cm. Brush the squares with melted butter and make stacks of 3 squares each. Line the muffin tin hollows with the pastry stacks.

6    Pile a quarter of the filling into the middle of each square. Using your hands, bring the pastry up over the filling, partially encasing it.

7    Brush the exposed edges with a little more melted butter. Cook for 20 minutes or until the phyllo is golden brown.

8    Serve with the sauce on the side.

- Hope Malau

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