Name: Filo-Wrapped Fish
Yield: Serves Three to Four
Cuisine: Israeli
Ingredients: 2–3 pinches of ground allspice or ground cloves; pinch of sugar; cayenne pepper, to taste; salt and ground black pepper; about 130 g/4½ oz filo pastry (6–8 large sheets); 5 garlic cloves, chopped; 30 ml/2 tbsp chopped fresh flat leaf parsley; 120 ml/4 fl oz/½ cup passata (bottled strained tomatoes); 400 g/14 oz fresh or canned tomatoes, chopped; 450 g/1 lb salmon or cod steaks or fillets; 30 ml/2 tbsp olive oil, plus extra for brushing; 1 green (bell) pepper, diced; 1 onion, chopped; 2 celery sticks, chopped; 1 lemon

Preparation info

Serves
Three to Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This delicious dish comes from Jerusalem, where whole fish are wrapped in filo pastry and served with a zesty tomato sauce. However, it is more contemporary to prepare this dish using fresh filleted fish or fish steaks.

Ingredients

450 g/1 lb salmon or cod steaks or fillets
1 lemon

Asia
Israel
Jerusalem
Fish course
Pescatarian
Mediterranean

Method

Sprinkle the salmon or cod steaks or fillets with salt and black pepper and a squeeze of lemon juice. Set aside while you prepare the sauce.
Heat the olive oil in a pan, add the chopped onion, celery and pepper and fry for about 5 minutes, until the vegetables are softened. Add the garlic and cook for a further 1 minute, then add the tomatoes and passata and co

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Filo-Wrapped Fish

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