Flounder Phyllo Twists

Yields1 ServingTotal Time45 mins

This appetizer is both beautiful AND delicious!

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

Combine sauce ingredients in a small bowl.

Season flounder strips with salt and pepper.

Preheat oven to 425 degrees.

Line 2 sheet pans with parchment paper.

Lay 1 phyllo sheet on a clean work surface.

Brush or spray with olive oil.

Place a few parsley leaves on the bottom quarter of the sheet.

Fold in half in the width.

Pat fish strip dry and place one inch from the top of the folded dough sheet.

Spread 1 teaspoon sauce on fish.

Turn fish over and spread a spoonful of sauce on the other side.

Carefully fold the top edge of the phyllo dough over the fillet.

Keep rolling up to form a long cylinder.

Twist the two ends of dough to form a “candy”.

Place on prepared sheet pan with the parsley leaves showing through the dough.

Repeat process, making twelve “twists”.

Brush or spray tops and sides of packets with oil.

Bake until golden brown, about 20 Minutes.
Serve hot.

Nutrition Facts

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