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Filo-wrapped Fish |
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SERVES
THREE TO FOUR
About 4 1/2 oz filo pastry (6—8 large sheets)
About 2 tbsp olive oil, for brushing
1 lb salmon or cod steaks or fillets
2 1/2 cups fresh tomato sauce |
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1 |
Preheat
the oven to 400°F.
Take a sheet of filo pastry, brush with a little olive
oil.
Cover with a second sheet of pastry. |
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2 |
Place a
piece of fish on top of the pastry, towards the bottom
edge.
Top the fish with 1—2 spoonfuls of the tomato sauce,
spreading it in an even layer.
Roll the fish in the pastry to enclose the filling
completely.
Brush with a little olive oil.
Arrange on a baking sheet. |
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3 |
Repeat
with the remaining fish and pastry. You should have
about half the sauce remaining, to serve with the
fish.
Bake for 10—15 minutes, or until golden.
Meanwhile, reheat the remaining sauce.
Serve the fish immediately with the remaining sauce. |
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