Fish in a Phyllo (Filo) Parcel With Dill and Lime

• phyllo pastry, thawed↗1 packet

  375 g

• butter, melted↗80 g

  80

• lime, zest of, grated↗1
• sprig fresh dill, extra for garnish↗1
• fish fillets (any fish with firm white flesh)4

  150 g

• red capsicum, cut into thin strips↗1⁄2
• yellow pepper, cut similarly↗1⁄2
• carrot, peeled and cut into thin strips also↗1⁄2
• snow peas, cut the same way↗8

Step-by-step instructions

1. 1

   Pre-heat oven to 220°C conventional or 200°C fan forced.

2. 2

   Combine the butter, lime rind and dill.

3. 3

   Brush one sheet of phyllo pastry lightly with the lime butter.

4. 4

   Sprinkle pastry randomly with sprigs of dill. Top with another layer of pastry, brush with lime butter and fold phyllo in half horizontally.

5. 5

   Brush the fish fillets with lime butter.

6. 6

   Combine vegetables and place 1/4 on top of pastry sheet, top with a piece of fish.

7. 7

   Fold in the sides of pastry over the fish, then bring the top and bottom edges of pastry over the fish to form a parcel. Place parcel seam-side down onto a paper-lined baking tray. Brush top of pastry parcel with lime butter. Repeat process with remaining fillets and pastry.

8. 8

   Bake at 220°C conventional or 200°C fan forced for 15-20 minutes until pastry is golden. Serve with steamed potatoes and salad.