Fish with Pesto Sauce in Phyllo Dough
Crispy dough and tender fish with an aromatic filling. A wonderful taste! As an alternative to phyllo, puff pastry can be used (it is sufficient to wrap the fish and sauce in it), however, the result will be different. To prevent the phyllo dough from drying out during the process, keep it under a towel.
- Total cooking time
- not set
- Number of servings
- 3
- Recipe difficulty
- 3 / 5
Ingredients
for 3 servings
- fish fillet 300 g
- phyllo dough 400 g
- butter 100 g
- pesto sauce 100 g
- lemon
- salt
Instructions
Step 1 of 12
Cut the fish into small pieces. Drizzle with lemon juice. Salt. Mix.
Step 2 of 12
Brush a phyllo sheet (size 25×30 cm) with butter.
Step 3 of 12
Cover with a second sheet.
Step 4 of 12
Brush with butter.
Step 5 of 12
Cover with a third sheet.
Step 6 of 12
Brush with butter.
Step 7 of 12
Cover with a fourth sheet.
Step 8 of 12
Place the fish on top.
Step 9 of 12
Spread the sauce over the fish.
Step 10 of 12
Form a pastry parcel.
Step 11 of 12
Place the parcels in a baking pan.
Step 12 of 12
Brush with butter. Place in the oven. Bake at 180 degrees for 30–35 minutes.