Prep 20 mins
Cook 25 mins
My husband helped me put this together for RSC, Feb. 2005
- 2 tablespoons toasted sesame seeds
- 2 (4 ounce) tilapia fillets
- 1⁄4 cup minced red onion
- 1⁄4 cup minced potabello mushroom
- 1 teaspoon olive oil
- 1⁄8 teaspoon garlic powder
- 1⁄2 teaspoon coriander
- 1 egg
- 1 tablespoon water
- 4 sheets phyllo dough
- 1⁄2 cup butter, melted
- Preheat oven to 350°.
- Place sesame seeds on parchment lined baking pan.
- Roast in oven about 10 to 12 minutes, until brown.
- Remove from oven and set aside.
- Meanwhile, heat 1 tsp olive oil in a skillet.
- Sear fish in olive oil, until almost cooked through, about 3 minutes per side.
- Remove from skillet, saute onions and portabello mushrooms until onions are opaque.
- Fold phyllo dough in half and cut so that you have 8 sheets.
- Layer the phyllo, brushing each layer with melted butter.
- Use 4 1/2 sheets for each pocket.
- Place each piece of fish onto the layer of phyllo.
- Spread onion and mushroom evenly over each piece of fish.
- Sprinkle garlic powder and coriander over each piece of fish.
- Fold the phyllo dough around each piece to form a pocket.
- Place folded side down on parchment lined baking sheet.
- Brush each pocket with beaten egg and 1 tbsp water.
- Sprinkle toasted sesame seeds on top of each pocket.
- Bake on middle rack for 13 to 15 minutes util phyllo pastry is golden brown.
This is a recipe DH & I differed on. He loved this presentation of tilapia. I liked the fish , the phyllo, and the sesame seeds. In making this again, I probably wouldn’t include the onions inside the pockets on my serving. I did have a little trouble in assembling the pocket. The cooked fish is fragile and 2 sheets of phyllo seemed a little flimsy in getting these folded. I was pleased at how moist the fish stayed in this dish. Even with the added bake time, the fish was very moist and flakey. The addition of the sesame seeds were a great finish. Great job!