Filo fish parcels
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Time to make:
35 mins, prep 10 mins, cook 25 mins
$4.08 per serve
(at time of publication)
Full ingredients list:
- 150g reduced-fat ricotta
- 1/2 teaspoon crushed garlic
- 2 teaspoons coriander paste
- 6 sheets filo pastry
- 4 x 150g white fish fillets
- cooking oil spray
- 2 x 100g packs flavoured couscous (we used Ainsley Harriott Moroccan Medley)
- 8 cups mixed salad
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190ºC. In a small bowl, mix ricotta with garlic and coriander paste.
Step 2 Layer 3 sheets of filo then cut into 2 even squares, keeping layers together. Place a piece of fish in the centre of each filo stack. Top with 1/4 flavoured ricotta mixture and season. Repeat with remaining filo, fish and ricotta.
Step 3 Form 4 parcels by folding pastry to enclose fish. Spray with oil and cook for 25 minutes, until pastry is golden.
Step 4 Meanwhile, prepare couscous according to packet instructions. Serve with fish parcels and salad.
Make your own flavoured couscous by mixing your favourite spices into plain couscous. We like oregano, Moroccan spice and lemon zest.
About this recipe
First published: January 2011