Prep 10 mins
Cook 20 mins
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
- 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
- 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.