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

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

Provided by An_Net

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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