Fish in Phyllo
set oven to 400 degrees Fahrenheit
note: To warn you this recipe may be a little unclear, this is due to the surprising thickness of the phyllo we purchased. So for this recipe I called for a "rustic" thick phyllo, but if all you can find is thin you should use multiple layers.
- 2 medium fillets of Basa (or Swai, which seems to be very common in the grocery store now a days and has the same flavors of Basa) (if you're not a fish person, chicken works just as well)
- Salt and Pepper
- Lemon zest
- Red pepper flakes
- Rustic style/thicker phyllo (see note)
- 1/4 cup olive oil and a brush
Begin by cutting the fillets (with a heavy duty knife) while frozen into thirds or so. Pair up any tinier pieces into a serving you feel is justified. Lay out a piece of phyllo, brush with olive oil everywhere (don't be frightened of oil, its important to create colour along with flavor). Add a serving of fish (or chicken) season with salt, pepper, red pepper and zest.
Take one side of phyllo, fold it over the fish and lightly olive oil (to insure the other fold sticks). Fold the other side and olive oil the edges you will fold next. Place on a cookie sheet folded side down. Repeat for however many serving you have.
Bake in the oven for 10 minutes, or until bottom is golden. Flip the fish over and bake until the other side is also crisp. Serve with sauteed zucchini, yellow squash, arugula salad (see past posting) or what ever strikes you as being fabulous. Enjoy.
A little history on phyllo (for anyone uber curious):
Phyllo first appeared in central Asia, near the of areas Mongolia and Siberia. Though not as thin as today's later phyllo doughs, it was an unleavened sheet commonly folded. Composed of water, flour and a small amount of oil, the real work comes in making it so thin. Continuous folding and rolling depicts the process until the the dough reaches the ultimate thinness. Phyllo is seen in many nation's food history, from Greece and Bulgaria to Egypt and Turkey.
