Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 Tbsp. unsalted butter
4 Tbsp. plain dry bread crumbs
4 Tsp. Pernod
salt and freshly ground pepper
8 Sheets frozen phyllo dough -- thawed
4 Small red snapper fillets
, skinned -- (about 5 oz. each)
paprika
Sauce:
1 shallot -- minced
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
freshly ground black pepper
1/4 C. white wine vinegar
1/2 C. unsalted butter (cold)
cut into 8 pieces
Heat oven to 350 degrees. Melt 6 tablespoons butter. Place 1
sheet phyllo dough, short side facing you, on work surface.
(Keep remaining dough covered with damp kitchen towel to
prevent drying.) Brush sheet with butter; sprinkle with 1
tablespoon bread crumbs. Top with a second sheet of phyllo and
brush it with butter. Place 1 fish fillet on short end of
phyllo, about 1 inch from end and 3 inches from both sides.
(If necessary, cut fillet so it fits.) Sprinkle fish with 1
teaspoon Pernod and season lightly with salt and pepper. Cut
remaining 1 tablespoon butter into 4 pieces and place 1 piece
on fish. Fold long sides over fish, folding bottom edge up,
then fold to top, making neat rectangular package, like folding
a flag. Place seam side down on baking sheet. Repeat to make
4 packages. Brush tops and sides with remaining butter.
Sprinkle lightly with paprika. Bake until golden brown (about
30 minutes). Meanwhile, prepare sauce.
Sauce: Cook shallot, vinegar and lemon juice in small
saucepan over medium-high heat until shallot is softened, about
1 1/2 minutes. Reduce the heat to medium-low. Whisk in
butter, 1 piece at a time, adding next piece after first is
incorporated. Reduce heat if needed to keep butter from
melting before it emulsifies. Stir in parsley; remove from
heat. Season to taste with pepper.
To serve: Place hot phyllo packages on serving plates
and drizzle each one with warm sauce. Serves 4. Preparation
time: 30 minutes. Cooking time: 30 minutes.
