Fish is the dish – Filo fish harrisa parcels

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The UK industry authority on Seafood Seafish are trying to encourage as many people as possible to eat more Omega 3 rich fish through their new platform “Fish is the dish.” Their website is absolutely packed full of brilliant ideas on how to incorporate more seafood into you and your family’s diet – they have lots of inspiring recipes and menu planners so it’s well worth a look.

When Seafish asked me if I would be interested in creating a few recipes using fish I had to say yes, simply because I adore fish and was really excited at the prospect of trying different varieties – maybe kinds that I would not give a second look at while doing my weekly food shop. Plus I do love a challenge!

This first recipe is pretty straightforward but really tasty. The harrisa works really well with the delicate flavour of the river cobbler.

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Filo fish harrisa parcels

Two skinless boneless river cobbler fillets – if you can’t get river cobbler any other skinless fish fillets would work fine
One tsp harrisa paste
12 sheets of filo pastry
25g melted butter

Preheat the oven to 200C. Cut each fish fillet in half. Place each piece of fish on top of two or three filo sheets (I tried doing this with one sheet but it was far too thin and I wouldn’t have achieved crunchy filo layers) Spread each piece of fish with some harrisa paste. Carefully wrap the filo around the fish, tucking the ends underneath. Don’t worry about making it look really neat, as long as the fish is completely enclosed in pastry it doesn’t matter. Brush each parcel with melted butter. Cook for 20-25 minutes or until the pastry is very golden and crisp. The beauty of this recipe is that the fish will remain lovely and moist underneath the pastry, even if you end up over cooking it slightly.

The harrisa gives a little spicy kick, but if you’re making this for children and don’t think they would appreciate the harrisa, you could use pesto instead.

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I served the fish parcels alongside a cous cous salad to which I added the rest of the goat’s cheese I made at the beginning of the week and some lemony sautéed spinach. I loved these fish parcels and I’ll definitely make them over and over again.

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