Best Fish In A Phyllo Filo Parcel With Dill And Lime Recipes

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

Fish in a Phyllo (Filo) Parcel With Dill and Lime image

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

Ingredients

1 (375 g) packet phyllo pastry, thawed
80 g butter, melted
1 lime, zest of, grated
1 sprig fresh dill, extra for garnish
4 (150 g) fish fillets (any fish with firm white flesh)
1/2 red capsicum, cut into thin strips
1/2 yellow pepper, cut similarly
1/2 carrot, peeled and cut into thin strips also
8 snow peas, cut the same way

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

How to Make Pesto Salmon Phyllo Parcels image

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

Ingredients

2 (4 ounce) fillets salmon fillets
2 tablespoons basil pesto (store-bought or homemade)
8 sheets phyllo dough, thawed if frozen
¼ cup olive oil, plus more if needed

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