Fish in phyllo pastry parcels

Recipe from: 5/8/2003 12:00:00 AM

Ingredients 6
Servings 2
Minutes 20


Serving Change
  • 1
    fresh hake fillets, cut into 10 pieces
  • lemon juice, salt and black pepper
  • 10
    sheets phyllo pastry
  • sun-dried tomato pesto (optional)
  • egg white, lightly whisked
  • oil for deep frying


Sprinkle the fish with the lemon juice, salt and pepper.
Cut each sheet of phyllo pastry into two pieces.
Spray each with non-stick spray and stack the two pieces on top of each other.
Place the fish on top and spread with 5 ml tomato pesto if desired.
Wrap the fish in pastry, bushing the edges of the pastry with the whisked egg white to secure.
Deep-fry the parcels in heated oil until the phyllo pastry is golden brown and the fish is done ? about 15 minutes. (Do not overheat the oil otherwise the pastry will brown before the fish is done.)
Serve with a salsa made with finely chopped fresh tomato and onion and seasoned with a little sugar and red wine vinegar.

Read more on: fish/seafood  |  deep-fry

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