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Fish in Fillo

Fish in Fillo Pastry

Serves 6

15 minutes to prepare/20 minutes to bake


500g Basa fillets or white flesh fish
1 sliced onion
2 finely sliced carrots
1 sliced leek
100g melted butter
fillo pastry sheets defrosted (3 sheets per fish serve)
Egg Noodles/Rice/Pasta of your choosing

Salt and Pepper to season

Tomato Sauce

3 chopped Tomatoes 1 sliced onion
1 teaspoon garlic
1/4-1/2 cup hot water
1 tablespoon brown sugar
Salt and Pepper



Put your oven onto hot 200 degrees celcius. Line a flat baking tray with baking paper.

Gently fry the onion, leek and carrot in a good drizzle of olive oil in a fry pan, season with salt and pepper. Set aside.

Drain and dry off your fresh fish and cut into 100g portion sizes (or you can make 150g bigger portions.)

Separate 2 sheets of fillo pastry from the pile and brush with melted butter. Add a final layer of fillo and place your fish portion onto the pastry into the middle. Using your tongues, place a generous portion of the pre-cooked vegetables on top of the fish.

Fold the sides into the middle and wrap up your parcel, brushing the sides and middle so it sticks like a glue package.

Place onto a flat lined baking tray. Follow the same sequence for the remaining fish.

Place into a hot oven until golden brown. Will take about 15 minutes for a 100g portion of fish. Keep an eye on pastry so it doesn’t burn.

In a saucepan bring your water to the boil and add in the egg noodles. Add extra boiling water from the kettle to keep the noodles in a rolling boil if needed. Drain once cooked, set aside.

To make your Sauce.

In a small fry pan, gently cook off the diced onion, garlic and tomatoes. Add the hot water and brown sugar, season with salt and pepper. Set aside.

Plate up the noodles on the plate, place your fish parcel on top and pour the sauce over the top to serve.

Can be served with some fresh greens such as brocali.


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