Tilapia Phyllo Pockets

My husband helped me put this together for RSC, Feb. 2005

• Ready In: 45 mins
• Serves: 2

Ingredients

• 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

Directions

1. Preheat oven to 350°.
2. Place sesame seeds on parchment lined baking pan.
3. Roast in oven about 10 to 12 minutes, until brown.
4. Remove from oven and set aside.
5. Meanwhile, heat 1 tsp olive oil in a skillet.
6. Sear fish in olive oil, until almost cooked through, about 3 minutes per side.
7. Remove from skillet, saute onions and portabello mushrooms until onions are opaque.
8. Fold phyllo dough in half and cut so that you have 8 sheets.
9. Layer the phyllo, brushing each layer with melted butter.
10. Use 4 1/2 sheets for each pocket.
11. Place each piece of fish onto the layer of phyllo.
12. Spread onion and mushroom evenly over each piece of fish.
13. Sprinkle garlic powder and coriander over each piece of fish.
14. Fold the phyllo dough around each piece to form a pocket.
15. Place folded side down on parchment lined baking sheet.
16. Brush each pocket with beaten egg and 1 tbsp water.
17. Sprinkle toasted sesame seeds on top of each pocket.
18. Bake on middle rack for 13 to 15 minutes util phyllo pastry is golden brown.