Red Snapper in Phyllo
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | tablespoons |
butter, unsalted
|
|
| 4 | tablespoons |
bread crumbs
|
|
| 4 | teaspoons |
pernod
|
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 8 | each |
phyllo (filo) pastry sheets
thawed |
*
|
| 4 | small |
red snapper fillets
skinned (about 5 ounces each) |
*
|
| 1 | x |
paprika
|
*
|
| Sauce | |||
| 1 | each |
shallots
minced |
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¼ | cup |
white wine vinegar
|
|
| ½ | cup |
butter, unsalted
cold, cut into 8 pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 105 | ml |
butter, unsalted
|
|
| 6E+1 | ml |
bread crumbs
|
|
| 2E+1 | ml |
pernod
|
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 8 | each |
phyllo (filo) pastry sheets
thawed |
*
|
| 4 | small |
red snapper fillets
skinned (about 5 ounces each) |
*
|
| 1 | x |
paprika
|
*
|
| Sauce | |||
| 1 | each |
shallots
minced |
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 59 | ml |
white wine vinegar
|
|
| 118 | ml |
butter, unsalted
cold, cut into 8 pieces |
|
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.
