Easy Fish Fillets Wrapped in Filo
Flaky white fish fillets are paired with asparagus and wrapped in golden, buttery filo pastry for an elegant and healthy Mediterranean-style meal.
Equipment
- Mixing Bowl
- Small Pot
- Baking Sheet
- Pastry Brush
- Wire Rack
Ingredients
For the fish and marinade
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 4 oz wild cod fillets boneless, skinless, center-cut
For the asparagus
- 10 young asparagus stalks trimmed
- 1 tablespoon extra virgin olive oil
For the filo pastry
- 5 sheets filo pastry size 14x18 inches, #7 thickness
- 1 tablespoon fresh dill minced, optional
- sea salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Marinate fish fillets with olive oil, lemon zest, lemon juice, salt, and pepper. Set aside for 15 minutes.
- Blanch asparagus in boiling salted water for 2 minutes, then shock in ice water. Pat dry.
- Lay out filo sheets, brushing each with olive oil. Stack 2-3 sheets. Place marinated fish on top, add asparagus and sprinkle with dill.
- Fold filo around fish and asparagus to form a parcel. Brush top with more olive oil.
- Bake for 25–30 minutes or until filo is crisp and golden. Let cool slightly, cut on the diagonal, and serve with fresh dill and lemon zest.
Notes
Assemble parcels ahead of time and refrigerate until ready to bake. This recipe works with cod, halibut, hake, or sea bass. Serve with a bright seasonal salad for a full meal.