Main
Fish pastilla
- Preparation time
- 55 min
- Servings
- 4 servings
Ingredients
- White fish fillet — to buy500 g
- Phyllo dough — to buy6 sheets
- Onion — to buy1
- Fresh cilantro — to buy1 bunch
- Cumin — to buy1 tsp
- Turmeric — to buy1/2 tsp
- Lime — to buy1
- Neutral oil — to buy3 tbsp
- Garlic — to buy2 cloves
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
Preparation
Cut the fish into small pieces, season with salt, pepper, cumin, turmeric and a squeeze of lime. Let marinate for 15 minutes.
Heat 1 tbsp of oil in a pan, sauté the sliced onion and crushed garlic for 5 minutes.
Add the marinated fish and cook for 5-6 minutes, flaking it with a fork, until cooked through.
Off the heat, stir in the chopped coriander and adjust the seasoning, let it cool slightly.
Lay out a sheet of filo pastry, brush it with oil, layer a second sheet on top and repeat to form 3 stacks of 2 sheets.
Spoon the fish filling into the center of each stack, fold the edges over to form a tightly sealed parcel, and brush the outside with oil.
Place the pastillas on a baking sheet and bake in a preheated oven at 200°C for 18-20 minutes, until golden and crisp.
Let them cool for 5 minutes before slicing and serve hot, with a squeeze of lime.