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Recipe

FISH FILO PARCEL AND BEANS

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 20 minutes
Totaltime: 35 minutes

Ingredients

  • olive oil
    320 g baby spinach
    1 bunch of dill (20g)
    4 sheets of filo pastry
    4 x 130g trout or salmon fillets, skin off, pin-boned, from sustainable sources
    2 cloves of garlic
    500 g ripe cherry tomatoes
    2 x 400g tins of cannellini beans
    red wine vinegar
    2 teaspoons Dijon mustard
    4 heaped tablespoons plain yogourt
    1 lemon

Preparation

  • Preheat the oven to 180°C/350°F/gas 4. Put a large shallow
    casserole pan on a medium-high heat with a spritz of olive
    oil, the spinach and most of the dill, stalks and all, reserving a
    few fronds for garnish. Cook for 10 minutes, or until the excess
    moisture has evaporated, stirring occasionally. Remove to a
    board, finely chop and season to perfection with sea salt and
    black pepper.
    1
    Lay out 2 sheets of overlapping filo on a clean work surface
    with the short ends facing you. Spritz with olive oil, then put
    the other 2 sheets on top and spritz again. Sit 2 trout fillets
    facing each other in the middle at the bottom, so the thinner
    ends of the fillets overlap, pile the spinach mixture on top in
    an even layer, then sit the remaining fillets on top. Fold in the
    sides of the filo, then roll it up into a parcel. Place on an oilspritzed baking tray, generously spritz with oil and cook for 30
    minutes, or until golden and cooked through.
    2
    Meanwhile, wipe out the pan. Spritz it with oil, then peel, finely
    chop and add the garlic. Halve and add the tomatoes, and
    cook on a medium heat for 5 minutes, or until softened. Pour
    in the beans, juice and all, and simmer for another 5 minutes,
    or until thickened, then add ½ a tablespoon of red wine
    vinegar and season to perfection.
    3
    Stir the Dijon through the yoghurt, and serve it all together,
    with lemon wedges on the side and the reserved dill
    scattered over the top.
Have you tried the recipe?

Fish filo parcel and beans

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