Fish filo parcels
(at time of publication)
- 150g reduced-fat ricotta
- ½ teaspoon crushed garlic
- 2 teaspoons coriandercilantroX paste
- 6 sheets filo pastry
- 4 x 150g fish steaks such as kahawai or tarakihi
- freshly ground black pepper
- olive spray oil
- 4 cups mixed salad greens
- 2 x 110g packs flavoured couscous (we used Ainsley Harriott Moroccan medley)
1 Preheat oven to 190°C or to a high setting. Mix ricotta together with garlic and paste.
2 Take 3 sheets of pastry and cut into 2 even squares, keeping layers together. Place a piece of fish in the centre of each square. Top with flavoured ricotta. Season with pepper. Repeat process with remaining filo pastry and fish.
3 Fold pastry in to enclose fish and form a parcel. Spray with oil and cook for about 25 minutes until pastry is golden.
4 Meanwhile, prepare couscous following packet directions.
5 Serve parcels with a mixed salad and flavoured couscous.
Make your own flavoured couscous by mixing your favourite spice mix into plain couscous. Here's a spice mix that works well in this recipe:
1/2 teaspoon garlic salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 2g
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