How to Make Easy Fish Fillets Wrapped in Filo
 
Prep time
Cook time
Total time
 
An easy but impressive fish recipe that can be assembled ahead of time and is perfect for entertaining.
Author:
Recipe type: Main course
Cuisine: Mediterranean
Serves: 2
Ingredients
  • For the fish and the marinade:
  • 2 TBSP. extra virgin olive oil
  • 1 tsp. lemon zest
  • 2 tsp. lemon juice
  • ¾ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 2 x 4oz. wild cod fillets, about 1” thick, center-cut, boneless & skinless
  • For the asparagus:
  • 10 young asparagus stalks, trimmed
  • 1 TBSP. extra virgin olive oil
  • --- sea salt and freshly ground pepper, to taste
  • 1 TBSP. fresh dill, minced (optional)
  • For the filo pastry:
  • 5 sheets of filo pastry (#7), 14” x 18”, thawed overnight in the refrigerator
  • 5 TBSP. extra virgin olive oil, for brushing
  • --- fresh dill for topping (optional)
  • --- fresh lemon zest for topping (optional)
Instructions
  1. Marinade the fish fillets. Mix 2 TBSP. of olive oil, lemon zest, lemon juice, sea salt, and the freshly ground black pepper in a small plate to make the fish marinade. Pat the cod fillets dry then place them in the marinade and coat well on both sides. Set aside.
  2. Blanch the asparagus. Trim the asparagus, cutting off about 2” off the tough (bottom) ends. Plunge in some hot, salty water and blanch for two minutes. Remove them from the water and place them in an ice bath to stop their cooking and to preserve their vibrant color. Remove from the water, drain well, season with some sea salt and pepper to taste and drizzle with some olive oil. Set aside.
  3. Preheat the oven. Heat the oven to 375° F.
  4. Prepare the filo stacks. Line a small baking sheet with parchment paper. Open the package of your room-temperature filo pastry and unroll it. Place one sheet of the filo on a clean surface and brush with some olive oil. Top the filo it with a second sheet of filo and brush it with some olive oil too. Repeat this process with three more sheets of filo, brushed with olive oil, so you end up with a stack of five sheets of filo pastry altogether. With a sharp knife, cut the filo stack in half length-wise, into two 7”x18” pieces. (Rewrap well the unused filo and return to the refrigerator for another use).
  5. Make the filo parcels. Center each cod fillet about 3” from the end of each stack of filo (see photo). Trim the ends of the asparagus so their length is the same as the fish, about 4”. Place 4-5 spears on top of each fillet of fish. Sprinkle with some dill, if you are using. Fold the sides of the filo towards the center, and then the end over it as well. Roll up the filo to enclose the fish fillets completely and to create a little parcel. Place the filo parcel on the parchment-lined baking sheet, seem side down, and repeat with the second fillet of fish.
  6. Bake. Brush the outside of both the filo parcels with a bit more olive oil. Score the top layers of the filo diagonally in the center, using a serrated knife and transfer the baking sheet into the preheated oven. Bake for 25-30 minutes, until the top of the filo parcels is golden brown and crispy (if the top starts browning too quickly, lay a piece of foil over it very loosely). Remove the baking sheet from the oven and transfer to a cooling rack for 5 minutes to cool slightly.
  7. Serve. Cut each filo parcel in half on the diagonal and enjoy with your favorite seasonal salad, or roasted vegetables on the side.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/how-to-make-easy-fish-fillets-wrapped-in-filo/