If you love fish, and try to find more interesting ways to incorporate this healthy protein in your diet, then these Easy Fish Fillets Wrapped in Filo are for you! Not only are they delicious and really simple to make, but they make for a very elegant dish as well.
Fish baked inside filo is an easier and healthier alternative to the classic “en croûte” method; the French culinary term that describes the method of the pastry-wrapped fish (or other protein) which is then baked in the oven. In this recipe, the tender, flaky, white fish is topped by asparagus before being wrapped in a buttery filo parcel. This makes an impressive presentation that is not difficult to make at home!
Why this recipe works
This recipe works well because of the foolproof way the fish fillets are cooked, i.e., wrapped inside layers of filo pastry. This method of cooking protects them from direct heat that can dry them out. The fish is always very moist and perfectly baked in the same time it takes for the filo to become that beautiful golden-brown color. A win-win!
The cod used in this recipe can be substituted for other fish fillets of similar thickness, such as halibut, hake, sea bass, or, salmon. Any of these would be equally delicious. Regardless of the fish you choose, my preference is for wild-caught fish which is more nutrient-rich than the farmed kind.
Ingredients for the Easy Fish Fillets Wrapped in Filo
To make the easy fish fillets wrapped in filo, you will need only a few ingredients, several of which are interchangeable:
- Filo Pastry (I used my favorite, Fillo Factory) – Filo pastry (#7) works well in this recipe, but the thinner kind (#4) would also be fine
- Extra Virgin Olive Oil: for the marinade and for brushing on the layers of filo pastry
- Lemon: zest and juice for some added bright flavor
- White Fish Fillets: I used wild cod from North Atlantic for this recipe, but other mild, sweet, flaky fish will do
- Asparagus: just a few spears of young asparagus, or, use sautéed spinach or zucchini (this is optional)
- Seasoning: sea salt, pepper and dried Greek oregano
- Herbs: fresh dill (or, chives)
How to make Easy Fish Fillets Wrapped in Filo
- Step 1: Marinate the fish fillets briefly and blanch the asparagus
- Step 2: Place the fish fillets on top of a stack of filo pastry, each one brushed with olive oil
- Step 3: Top the fish fillets with 4-5 spears of the blanched asparagus
- Step 4: Sprinkle with some dill and start enclosing the fish with the asparagus by folding the filo over them to form little parcels
- Step 5: Place the little parcels on a pan, brush with olive oil and bake
- Step 6: Remove from the filo parcels from the oven and allow them to cool on a wire rack
When you are ready to serve, cut each filo parcel in half, on the diagonal and place on a plate. Garnish with some fresh dill and lemon zest and enjoy with a flavorful seasonal salad! 
Making it ahead of time
This incredibly delicious dish is very straight-forward and it can be assembled ahead of time. You can store it in the refrigerator in an airtight container for several hours until you are ready to bake it. Then, let it to sit at room temperature for 15 minutes, brush it with olive oil and bake.
Storing & Reheat
How to Store: If you have any leftovers of this dish, you can store them in the refrigerator for up to two days in an airtight container.
How to Reheat: Allow the dish to come to near room temperature before reheating it. Place in a 375º F oven, uncovered, for about 10-15 minutes, until it is heated through.
What you should know about Filo
- Filo comes in different thicknesses: the number you see on a box of filo indicates how thick it is. The lower the number, the thinner and more delicate the filo. Lower numbered filo requires a lighter touch with the pastry brush to avoid tearing. The most common numbers are #4 (thin and pliable) and #7 (slightly thicker, a bit easier to work with).
- Filo comes in different sizes: most packages of filo pastry have large sizes of filo (14″ x 18″), suitable for larger pans, but some packages have smaller sizes of filo (9″ x 13″), for smaller pans. If you are using a smaller pan but can only find the larger-sized filo, just cut the larger sheets in half.
- The weight of the filo box: no matter what the size or the thickness, the weight of a filo package in the U.S. is always going to be one pound. This means that the box with the thinner filo will have more sheets while the box with the thicker filo will have fewer!
How to serve it
A bright, seasonal salad is an excellent accompaniment to this delicious fish dish. Just before serving garnish the fish with some extra fresh dill and lemon zest. I hope this recipe inspires you to try it sometime, especially when you need an easy and impressive non-meat entrée! You will not be disappointed!
If you like this recipe, please check out my super popular recipe from a couple of years ago, Salmon in Filo Pastry !
This recipe is my new collaboration with Fillo Factory. You can find this favorite filo dough (along with puff pastry) at Whole Foods and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- 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)
- 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.
- 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.
- Preheat the oven. Heat the oven to 375° F.
- 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).
- 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.
- 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.
- Serve. Cut each filo parcel in half on the diagonal and enjoy with your favorite seasonal salad, or roasted vegetables on the side.
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Beautiful presentation, and it looks delicious! I am looking forward to trying this, Marilena.
Fish and filo go together so well –the filo adds that delicate crunch we like so much.
I like the asparagus tucked in there, too –a lovely ‘surprise” in the package.
Thanks for another inspiring recipe!
Thank you so much for your kind comments! Yes, this recipe is such a great combination of textures, with the crunchy filo pastry and the tender fish and asparagus inside!
We tried this fish wrapped in fillo this weekend and were amazed. The fillo kept the fish tender and moist. This was very easy to assemble and bake. We served this with some boiled new potatoes with butter and dill, and more asparagus as a side dish. This was delicious and definitely a keeper recipe! Thank you Chef Marilena!
I am so glad you already tried this recipe, Steve and so happy to know that it turned out so well….. Lovely side dish too, with the new potatoes and the asparagus!!!
This looks like a great spring dish! Excited to try it as soon as I get some filo dough.
Thank you Eleni! Yes, get some filo and make this easy recipe!