FISH IN A PHYLLO (FILO) PARCEL WITH DILL AND LIME
I'm always looking for different recipes to use the rewards of family fishing adventures. Found this recipe handwritten in one of my recipe books. Not sure where it came from. The flavours blend well together and the aroma is just delightful when you cut into your parcel
Provided by An_Net
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 597.2, Fat 23.2, SaturatedFat 11.9, Cholesterol 125.2, Sodium 718.4, Carbohydrate 52.9, Fiber 2.7, Sugar 1.4, Protein 41.7
HOW TO MAKE PESTO SALMON PHYLLO PARCELS
Pesto adds loads of flavor to these baked salmon phyllo parcels. Just three - yes, three! - main ingredients result in a sophisticated dinner that's deceptively easy to make.
Provided by Diana Moutsopoulos
Categories Salmon Fillets
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
- Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
- Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
- Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.
Nutrition Facts : Calories 731.6 calories, Carbohydrate 41 g, Cholesterol 74.4 mg, Fat 48.3 g, Fiber 1.9 g, Protein 32.1 g, SaturatedFat 8.4 g, Sodium 539.3 mg
PHYLLO-WRAPPED HALIBUT FILLETS WITH LEMON SCALLION SAUCE
The flaky phyllo crust keeps the halibut moist and delicious. For a nicer presentation, cut halibut in half at an angle before placing on sauce.
Provided by JAYDA
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 35m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 24.7 g, Cholesterol 157.4 mg, Fat 39.1 g, Fiber 1.2 g, Protein 33.9 g, SaturatedFat 22 g, Sodium 367.5 mg, Sugar 1 g
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