Lemon And Herb Fish In Phyllo Pastry

Lemon And Herb Fish In Phyllo Pastry

This Lemon And Herb Fish In Phyllo Pastry makes a perfect light dinner. Serve it with fresh lemon and a side salad for a healthy meal. 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! Find this amazing recipe and more in Luci Hirsch’s cookbook Mum’s on the run


  • 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


  1. Preheat oven to 200ºC/180ºC fan/ Gas mark 6
  2. 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.
  3. Season fish to taste. Place one fillet in the centre of each phyllo rectangle.
  4. Mix cream cheese with fresh herbs, lemon juice and rind. Season to taste.
  5. Spread cream cheese mixture liberally on top of the fish, leaving about 2.5 cm uncovered on each side.
  6. Fold uncovered sides inwards; then gently roll the phyllo pastry around the fish.
  7. Place on a greased baking sheet, folded side down. Repeat, using up all the ingredients.
  8. Brush with butter or olive oil.
  9. Bake for 20 – 25 minutes or until fish is cooked, and phyllo pastry is golden in colour
  10. 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 dried herbs instead of fresh herbs in the recipe. It will save time.

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