If you have never worked with Phylo pastry, this is an easy recipe to start with; nevertheless, if you are an old hand at using this great-tasting pastry, do give this a whirl!
- 8 – 10 sheets of phyllo pastry
- 120 g butter, melted (120 ml) or 100 ml olive oil
- 6 x fillets fresh, white fish (allow one fillet per serving)
- 150 g low-fat cream cheese
- 125 ml chopped fresh parsley, dill and thyme
- Juice and rind of l lemon or 2 limes
- Salt and freshly-ground pepper to taste
- Preheat oven to 200ºC/180ºC fan/ Gas mark 6
- Brush 1 sheet of phyllo pastry with melted butter or olive oil; place another sheet on top. Repeat with two more sheets. Brush top sheet with melted butter or olive oil. Cut into 4 rectangles which are larger than the fish fillets.
- Season fish to taste. Place one fillet in the centre of each phyllo rectangle.
- Mix cream cheese with fresh herbs, lemon juice and rind. Season to taste.
- Spread cream cheese mixture liberally on top of the fish, leaving about 2.5 cm uncovered on each side.
- Fold uncovered sides inwards; then gently roll the phyllo pastry around the fish.
- Place on a greased baking sheet, folded side down. Repeat, using up all the ingredients.
- Brush with butter or olive oil.
- Bake for 20 – 25 minutes or until fish is cooked, and phyllo pastry is golden in colour
- Serve hot with a creamy, herb sauce, a sweet chilli sauce or tomato chilli sauce, and a crisp green salad.
- Use 125 ml chopped watercress instead of mixed herbs.
- Add 30 ml pesto into the cream-cheese mixture.
- Use cream cheese with herbs instead of fresh herbs in the recipe. It will not be as flavourful, but it will save time.