This appetizer is both beautiful AND delicious!
Yields1 Serving
For the sauce:
½ cup mayonnaise
5 oz tomato paste
2 tsp onion soup mix
1 tbsp brown sugar
1 tsp dried basil
¼ tsp freshly ground black pepper
For assembly:
12 phyllo sheets
¼ cup olive oil
1 package checked fresh parsley
3 flounder fillets, each cut into 4 long strips
Kosher salt and ground pepper
1Combine sauce ingredients in a small bowl.
2Season flounder strips with salt and pepper.
3Preheat oven to 425 degrees.
4Line 2 sheet pans with parchment paper.
5Lay 1 phyllo sheet on a clean work surface.
6Brush or spray with olive oil.
7Place a few parsley leaves on the bottom quarter of the sheet.
8Fold in half in the width.
9Pat fish strip dry and place one inch from the top of the folded dough sheet.
10Spread 1 teaspoon sauce on fish.
11Turn fish over and spread a spoonful of sauce on the other side.
12Carefully fold the top edge of the phyllo dough over the fillet.
13Keep rolling up to form a long cylinder.
14Twist the two ends of dough to form a “candy”.
15Place on prepared sheet pan with the parsley leaves showing through the dough.
16Repeat process, making twelve “twists”.
17Brush or spray tops and sides of packets with oil.
18Bake until golden brown, about 20 Minutes.
Serve hot.
Ingredients
For the sauce:
½ cup mayonnaise
5 oz tomato paste
2 tsp onion soup mix
1 tbsp brown sugar
1 tsp dried basil
¼ tsp freshly ground black pepper
For assembly:
12 phyllo sheets
¼ cup olive oil
1 package checked fresh parsley
3 flounder fillets, each cut into 4 long strips
Kosher salt and ground pepper
Directions
1Combine sauce ingredients in a small bowl.
2Season flounder strips with salt and pepper.
3Preheat oven to 425 degrees.
4Line 2 sheet pans with parchment paper.
5Lay 1 phyllo sheet on a clean work surface.
6Brush or spray with olive oil.
7Place a few parsley leaves on the bottom quarter of the sheet.
8Fold in half in the width.
9Pat fish strip dry and place one inch from the top of the folded dough sheet.
10Spread 1 teaspoon sauce on fish.
11Turn fish over and spread a spoonful of sauce on the other side.
12Carefully fold the top edge of the phyllo dough over the fillet.
13Keep rolling up to form a long cylinder.
14Twist the two ends of dough to form a “candy”.
15Place on prepared sheet pan with the parsley leaves showing through the dough.
16Repeat process, making twelve “twists”.
17Brush or spray tops and sides of packets with oil.
18Bake until golden brown, about 20 Minutes.
Serve hot.
