Red Snapper in Phyllo

Directions

Heat oven to 350℉ (180℃).

Melt 6 tablespoons butter.

Place 1 sheet phyllo dough, short side facing you, on work surface.

(Keep remaining dough covered with damp kitchen towel to prevent drying.)

Brush sheet with butter; sprinkle with 1 tablespoon bread crumbs.

Top with a second sheet of phyllo and brush it with butter.

Place 1 fish fillet on short end of phyllo, about 1 inch from end and 3 inches from both sides.

(If necessary, cut fillet so it fits.)

Sprinkle fish with 1 teaspoon Pernod and season lightly with salt and pepper.

Cut remaining 1 tablespoon butter into 4 pieces and place 1 piece on fish.

Fold long sides over fish, folding bottom edge up, then fold to top, making neat rectangular package, like folding a flag.

Place seam side down on baking sheet.

Repeat to make 4 packages.

Brush tops and sides with remaining butter.

Sprinkle lightly with paprika.

Bake until golden brown (about 30 minutes).

Meanwhile, prepare sauce.

Sauce: Cook shallot, vinegar and lemon juice in small saucepan over medium-high heat until shallot is softened, about 1½ minutes.

Reduce the heat to medium-low.

Whisk in butter, 1 piece at a time, adding next piece after first is incorporated.

Reduce heat if needed to keep butter from melting before it emulsifies.

Stir in parsley; remove from heat.

Season to taste with pepper.

To serve: Place hot phyllo packages on serving plates time: 30 minutes.