Cod wrapped in phyllo with pea puree

October 28, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

1/2 package phyllo dough, thawed if purchased frozen
1 bunch fresh basil
1 1/2 pounds skinless boneless cod or haddock, cut into 2 1/2-inch-by- 1/4-inch sticks
Salt and pepper, to taste
3 tablespoons olive oil
1 package (10 ounces) frozen peas
2 tablespoons butter
1. Open the phyllo dough on the counter and unroll it. Remove 1 sheet of phyllo from the package. Cover the remaining sheets with a damp cloth.

2. Cut the sheet into quarters. Place a basil leaf on each quarter, then a piece of fish, and sprinkle with salt and pepper. Roll up the phyllo so it wraps around the fish, tucking in the edges. Secure the roll with a toothpick. Brush with olive oil.

3. Continue cutting, filling, and rolling the phyllo and fish. Brush them all with oil. Set on a rimmed baking sheet.

4. Set the oven at 400 degrees.

5. Bake the fish for 15 minutes or until the phyllo is golden brown.

6. Meanwhile, in a saucepan of boiling salted water, cook the peas for 2 to 3 minutes or until they are soft. Drain them.

7. In a food processor, puree the peas and butter until soft. Add salt and pepper to taste.

8. Divide the rolls among 4 dinner plates. Garnish with pea puree. Adapted from L’Ecluse 16