It's time to exchange recipes for Five Ingredients Friday! This is really helping me with meal planning for my family, so please participate!
Remember, post a recipe that involves only 5 ingredients or less. It can be a main dish, an appetizer, a side dish, a dessert, a beverage...I really don't care...but it must only have 5 ingredients or less.
Here's my recipe for Friday. I've made this twice now, just last night in fact, and Oronzo and Snuggle Bug seem to like it!
Select a chunky variety of tomato sauce or spaghetti sauce for this simple but delicious recipe. The choice of fish can be varied according to what is in season and what is freshest on the day of purchase. When working with filo pastry, keep it covered with clear film (plastic wrap) or a damp dishtowel, as once it's exposed to air it dries out quickly and is difficult to handle.
- 4 1/2 oz filo pastry (6-8 large sheets)
- 2 Tbsp olive oil, for brushing
- 1 lb salmon or cod steaks or fillets
- 2 1/2 cup fresh tomato or spaghetti sauce
- mozzarella cheese
- Preheat oven to 200 degrees C/400 degrees F. Take a sheet of filo pastry, brush with a little olive oil and cover with a second sheet of pastry. Repeat, until you have 4 layers of filo.
- Place a piece of fish on top of the pastry, towards the bottom edge, then top with 1-2 spoonfuls of the tomato/spaghetti sauce, spreading it in an even layer. Top with mozzarella cheese.
- Roll the fish in the pastry, taking care to enclose the filling completely. Brush with olive oil to seal edges and brush the top. Arrange on a baking sheet and repeat with the remaining fish and pastry. You should have about half the sauce remaining.
- Bake for 10-15 minutes, or until golden.
- Additional step added by our household: When filo-wrapped fish is crisp and golden, add more tomato/spaghetti sauce and mozzarella cheese to the top of each, then set in oven to broil until cheese is melted.