A quick and tasty meal, perfect for lunch or dinner and great to make ahead! I often make a double batch of these as they freeze really well, which makes long days such a pleasure! These tasty phyllo bakes are great served with a zesty salad, lemony green beans or broccoli. And I love it with a cucumber, mint & yogurt sauce.
Cheap, quick & easy…just perfect!
White fish fillet (500g) I used hake
One roll phyllo pastry, thawed
1/2 C Butter, melted
1/2 Red onion, chopped
3 Garlic cloves, chopped
1 Small red chilli, chopped
1 Tbs Fish sauce
1/3 C Coconut milk
250ml Fish stock
How to do it
Preheat the oven to 180 degrees Celsius. Heat olive oil in a skillet, add onion, garlic & chilli and sauté for 2 minutes. Add the coconut milk, fish stock & fish sauce, salt & pepper and bring to a simmer. Gently place the fish fillet into the poaching liquid and poach for 10 minutes, turning halfway. Remove the fish from the poaching liquid and scoop the onion & garlic mixture into a bowl. Once cooled, flake the fish and remove any small bones. Mix the fish, onion mixture, dill, coriander and 1/3 C of the poaching liquid together.
On a flat surface, cut phyllo dough in half. Place one sheet on the surface and brush with the melted butter. Repeat twice more. Place a few scoops of the fish mixture on top. Roll into a pocket and butter and press the sides to seal. Brush the parcels with butter and place on an ovenproof tray. Place into the oven and bake for 20 minutes or until beautifully browned and crisp.
Serve with a side of your choice and the cucumber yogurt.
1C Double cream plain yogurt
Cucumber, cut into blocks
Fresh mint, chopped
Squeeze of lemon juice
From my kitchen to yours, with love x