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Ingredients

  • 15 sheets filo pastry
  • 3 Tbsp olive oil
  • 1 bunch fresh spinach, rinsed
  • 4 Tbsp lite sour cream
  • 425 g box Sealord Simply Natural Hoki Fillets
  • 2 tsp Gregg's Dill and Lemon Seafood Seasoning
  • 2 tsp sesame seeds
  • ½ cup low fat yoghurt
  • ½ tsp Gregg's Dill and Lemon Seafood Seasoning
  • ¼ telegraph cucumber, deseeded and chopped

Method

1. Take one sheet of filo pastry and place it on a board, brush lightly with oil. Place a second sheet of filo on top, brush with oil and top with a third sheet. Place 4-5 spinach leaves in the centre of the filo, top with a frozen Sealord Simply Natural Hoki Fillet, spread a spoon of lite sour cream on the fish and sprinkle over 1/2 tsp of Gregg’s Dill and Lemon Seafood Seasoning.

2. Fold over filo and roll up to enclose the fish. Place the parcel seam side down on a baking paper lined oven tray and brush with oil; this prevents the pastry from drying out. Repeat with the remaining fish and filo.

3. Sprinkle the filo parcels with sesame seeds. Fan bake in oven preheated to 180°C for 30-35 minutes or until the filo is golden and the fish cooked through. While fish is cooking; combine yoghurt, second measure of Gregg’s Dill and Lemon Seafood Seasoning and cucumber, cover and set aside for the flavours to develop.

Serve hot filo parcels and Dill and Lemon yoghurt with salad and new baby potatoes.

Rate and Review

12 Ratings Dill and Lemon Fish in Filo Parcels


Reviews (12)


Nicola's Review | Rating

So yummy! I substituted the Tarakihi with freshly caught snapper and was absolutely beautiful! Will definately be having this one again and recommending to others!

Kay's Review | Rating

Fantastic blend of flavours except couldn't find Greggs Lemon & Dill seasoning so mixed separately.

glenys's Review | Rating

what a great receipe. I am going to try it on my guests
this weekend. I am no gourmet cook but even I can cook
this and at the same time feel like a chef

Tania's Review | Rating

This was just so yummy. I used silverbeat from the garden and fresh fish. It was so delicious and so low in fat as well. I will definately make this again.

Anne's Review | Rating

I tried the recipe last night for a dinner party of 5. I made them slightly to big (beeing part of nibbles and a 3 course menu) but it was very easy to make and tasted delicious. I used home-grown silver beat instead of spinach and fresh fish. Great!

Jeanne's Review | Rating

light, crispy and quite yummy!

Sharon's Review | Rating

husband actullay ate and liked it. (I love fish)

Jamie-Lee's Review | Rating

Easy to make and taste delicious.
I also tried it with Sweet Chilli Sauce instead of the Seasoning and these were yummy!

Kylie's Review | Rating

My husband used trout he'd just caught, and silverbeet from the garden also. We are making these for a party this weekend only slightly smaller as an entree. Delicious and looks fancy!!

nick's Review | Rating

silver beet tastes like !@#$%^. Spinach all the way.

Bev's Review | Rating

so easy to make and just yummy!

Angie's Review | Rating

My good friend made this for me and my family. Very yummy,