easy Fish Wrapped in Filo Recipe

Introduction:

There’s something magical about breaking through layers of crispy, paper-thin pastry to reveal perfectly cooked fish within. Fish wrapped in filo offers all the elegance of traditional “en croute” recipes but with a lighter, more delicate touch. This versatile dish transforms everyday fish fillets into a show-stopping meal that’s surprisingly simple to prepare.

Whether you’re hosting a dinner party or planning a family meal, this recipe strikes the perfect balance between sophistication and accessibility. The flaky, golden exterior provides a satisfying crunch, while the fish remains tender and moist, enhanced by your choice of flavorful fillings.

Recipe Overview

• Yields: 4 servings
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Cuisine: Mediterranean-inspired

The Art of Selecting Your Fish

The beauty of this recipe lies in its versatility. While salmon is perhaps the most popular choice, several fish varieties work beautifully:

• Salmon: Rich in omega-3 fatty acids, salmon’s natural oils help keep the fish moist during baking. Wild-caught salmon offers superior flavor and nutrition, though good-quality farmed salmon works well too. Look for center-cut fillets of even thickness for consistent cooking.
• Cod: A leaner option that pairs beautifully with herbs and citrus. Its mild flavor makes it especially family-friendly, and its firm texture holds up well during wrapping and baking.
• Halibut: This premium white fish brings a subtle sweetness and delicate texture. Its firm flesh makes it ideal for wrapping, though you’ll want to watch cooking time carefully to prevent it from drying out.
• Sea Bass: Offers a buttery texture and clean taste that works wonderfully with Mediterranean-style preparations.

Whichever fish you choose, plan on 6 ounces per person for a main course serving. Fresh fish is always preferable, but high-quality frozen fillets can work well too – just ensure they’re completely thawed and patted dry before use.

Essential Ingredients For Fish wrapped in filo

For the Fish (4 servings)

• 4 x 6oz fish fillets (salmon, cod, or halibut)
• 1 teaspoon sea salt
• Freshly ground black pepper to taste

The Perfect Marinade

While optional, a brief marinade can elevate your dish significantly:

• 3 tablespoons extra virgin olive oil
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, finely minced
• 1 tablespoon fresh dill, chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

The Filling Fish Wrapped in Filo Recipe

A well-chosen filling adds flavor, moisture, and visual interest to your fish filo parcels. Here’s our base recipe:

Classic Spinach Filling:

• 4 cups fresh spinach, roughly chopped
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• ¼ cup fresh herbs (combination of dill, parsley, and chives)
• Salt and pepper to taste

Alternative Filling Options:

• Sautéed mushrooms with thyme
• Leeks and cream
• Asparagus and lemon
• Mediterranean vegetables (zucchini, bell peppers, and tomatoes)

The Sauce

A light sauce can add moisture and richness to the dish:

Classic Lemon-Herb Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Salt and white pepper to taste

Time-Saving Alternative:

• 1 cup quark or Greek yogurt
• 2 tablespoons fresh herbs
• Lemon zest and juice to taste

Fish in filo pastry

• 8-12 sheets filo pastry (2-3 sheets per parcel)
• ½ cup melted butter or olive oil for brushing

Pro Tip: Filo comes in different thicknesses. #4 (ultra-thin) creates the most delicate result but requires gentle handling. #7 (medium) is more forgiving for beginners.

Step-by-Step Instructions

1. Preparation

Before you begin, ensure all ingredients are ready:

1. Remove filo pastry from refrigerator 1 hour before use
2. Preheat oven to 400°F (200°C)
3. Line a baking sheet with parchment paper
4. Pat fish fillets dry with paper towels
5. Prepare chosen filling
6. Have melted butter or oil ready for brushing

2. Marinating the Fish (Optional)

If using the marinade:

1. Combine all marinade ingredients in a small bowl
2. Place fish fillets in a shallow dish
3. Pour marinade over fish
4. Let stand 15-30 minutes (no longer for delicate white fish)

3. Preparing the Filling

For the classic spinach filling:

1. Heat olive oil in a large skillet over medium heat
2. Sauté shallots until translucent (3-4 minutes)
3. Add garlic and cook until fragrant (30 seconds)
4. Add spinach in batches, cooking until wilted
5. Season with salt and pepper
6. Stir in fresh herbs
7. Set aside to cool completely

4. Working with Filo

Proper filo handling is crucial for success:

1. Keep unused sheets covered with a damp kitchen towel
2. Work quickly but carefully
3. Handle sheets gently to prevent tearing
4. Brush each layer lightly but thoroughly with butter or oil

5. Assembly

For each parcel:

1. Lay out 2-3 sheets of filo, brushing each with butter/oil
2. Place cooled filling in the center
3. Top with fish fillet
4. Fold sides over fish, then roll to enclose
5. Place seam-side down on prepared baking sheet
6. Brush top with remaining butter/oil

6. Baking

1. Bake at 400°F (200°C) for 20-25 minutes
2. Pastry should be golden brown and crispy
3. Internal temperature should reach 145°F (63°C)

7. Sauce Preparation

While fish is baking, prepare the sauce:

1. Melt butter in a small saucepan
2. Whisk in flour and cook for 1 minute
3. Gradually add milk, whisking constantly
4. Simmer until thickened
5. Stir in lemon zest and herbs
6. Season to taste

Make-Ahead Tips

This dish can be partially prepared in advance:

• Filling: Can be made up to 24 hours ahead and refrigerated
• Assembly: Complete parcels can be prepared up to 4 hours ahead, covered, and refrigerated
• Note: Do not brush with final layer of butter/oil until ready to bake

Serving Suggestions

Present your fish in filo with:

• Steamed asparagus or green beans
• Roasted cherry tomatoes
• Light mixed green salad
• Lemon wedges
• Fresh herbs for garnish

Troubleshooting Common Issues

Preventing Soggy Bottom

• Ensure filling is completely cooled
• Pat fish very dry before wrapping
• Don’t over-sauce the filling
• Use preheated oven and bottom rack

Perfect Timing

• Watch color of pastry carefully
• Use thermometer to check fish doneness
• Let rest 5 minutes before serving

Nutritional Benefits

This preparation method offers several health advantages:

• Lower in saturated fat than traditional en croute
• High in protein from fish
• Omega-3 fatty acids (especially with salmon)
• Added vegetables from filling
• Portion control through individual servings

Variations and Adaptations

Gluten-Free Version

• Use gluten-free filo alternative
• Adjust baking time as needed
• Thicken sauce with cornstarch instead of flour

Family-Friendly Adaptation

• Use mild white fish
• Simplify filling (perhaps just herbs)
• Serve sauce on side
• Cut into smaller portions for children

Party-Size Portions

• Create mini parcels using smaller pieces of fish
• Reduce cooking time accordingly
• Perfect for appetizers or buffets

Storage and Reheating

While best served fresh, leftovers can be:

• Stored in refrigerator up to 2 days
• Reheated in 350°F (175°C) oven until warm
• Note: Pastry won’t be as crispy when reheated

Special Occasion Adaptations

Holiday Entertaining

• Add luxury ingredients like truffle oil
• Create decorative pastry patterns
• Prepare individual portions
• Garnish elaborately

Casual Family Dinner

• Simplify preparation steps
• Make larger sharing portions
• Focus on familiar flavors
• Keep garnishing minimal

Conclusion:

This elegant yet approachable dish proves that impressive results don’t require professional culinary training. With attention to detail and quality ingredients, you can create a memorable meal that’s sure to become a favorite in your recipe collection. Whether served at a casual family dinner or an elegant dinner party, fish wrapped in filo offers a delightful combination of textures and flavors that will have your guests asking for the recipe.