Fish In A Phyllo Filo Parcel With Dill And Lime Recipes

FISH IN A PHYLLO (FILO) PARCEL WITH DILL AND LIME

Steps:

• Pre-heat oven to 220°C conventional or 200°C fan forced.
• Combine the butter, lime rind and dill.
• Brush one sheet of phyllo pastry lightly with the lime butter.
• Sprinkle pastry randomly with sprigs of dill. Top with another layer of pastry, brush with lime butter and fold phyllo in half horizontally.
• Brush the fish fillets with lime butter.
• Combine vegetables and place 1/4 on top of pastry sheet, top with a piece of fish.
• Fold in the sides of pastry over the fish, then bring the top and bottom edges of pastry over the fish to form a parcel. Place parcel seam-side down onto a paper-lined baking tray. Brush top of pastry parcel with lime butter. Repeat process with remaining fillets and pastry.
• Bake at 220°C conventional or 200°C fan forced for 15-20 minutes until pastry is golden. Serve with steamed potatoes and salad.

MEDITERRANEAN FISH PARCELS

Steps:

• Preheat the oven to fan 170C/conventional 190C/gas 5. Boil potatoes in lightly salted water for about 12 minutes or until tender, then drain well.
• Take 2 large sheets of foil, about 30cm square, and brush the middle area of each sheet with the olive oil. Put a fish fillet on top and spread with the tomato paste. Sprinkle with the lemon zest and juice, add the cooked potatoes, olives and capers and season with ground pepper.
• Lay a sprig of rosemary or thyme on top then loosely wrap and secure each parcel tightly to completely enclose the ingredients. You can prepare these up to half a day in advance and keep them in the fridge.
• Put the fish parcels on a baking sheet and bake for 20-25 minutes, or until the fish flakes when tested with a fork. Serve at once, with steamed green beans.

SPICY LIME AND DILL GRILLED FISH

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
• Arrange equal amounts of the haddock into the center of each foil square.
• Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
• Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
• Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

PHYLLO-WRAPPED HALIBUT FILLETS WITH LEMON SCALLION SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
• Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
• Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
• Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

FISH PARCELS

Steps:

• Preheat the oven to 200C/400F/gas mark 6.
• Cut a large square of foil approx 25cm x 25cm.
• Place the fish, leeks, beans and parsley into the centre of the foil and spoon over the crème fraîche and stock mix, season with the pepper, and then fold and secure into a parcel.
• Place on a baking sheet and cook for 15 minutes.
• Open the parcel and transfer to a serving plate.
• Serve with chunky bread to mop up the juices and some extra vegetables to boost your daily intake (because it will only provide 1 portion without any extra vegetables).

PHYLLO SPINACH FISH PIE

Steps:

• Preheat the oven to 350°F.
• Cube the fish, sprinkle with lime juice and set aside.
• Mix together the spinach, eggs, sour cream, basil, green onions, garlic and cashew nuts, also add the zest of the lime.
• Add seasonings to taste.
• Brush a 9 inch round baking tin with olive oil, a loose bottom or springform pan will make it easier to remove the pie after baking.
• Brush a sheet of phyllo with olive oil, line the tin, sprinkle with some breadcrumbs, repeat with all the sheets overlapping each time and using the breadcrumbs, you will have lots of pastry hanging over the side of the tin.
• Drain the fish, mix gently with the spinach mixture and pour in the pastry lined tin.
• Top with the cheese and then the tomatoes.
• Roll the overhanging pastry up and over the edge of the tin, ending up with a tight roll all the way around the pie but on the inside of the tin, then brush the pastry roll with olive oil.
• Bake for 30-35 minutes, let stand for 5 minutes and remove from the tin.