Fish and olive parcels
( SERVES 2 )

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NZ Woman's Weekly 28/1/2006

10 sheets	Filo pastry
100 g	Olive pesto
2 Tbsp	Onion marmalade
2	Fish fillets, skinned and boned
2 Tbsp	Almond flakes
2 Tbsp	Oil

Place five sheets of filo pastry on a board. Spread each sheet with olive pesto, layering as you go. Cut the filo pile in half crossways.
Spread a tablespoon of onion marmalade in the middle of each filo stack.
Place a fish fillet on top. Wrap pastry tightly around fish and place seam-side down on a greased oven tray.
Repeat with remaining ingredients. Brush each stack with oil. Sprinkle over almonds.
Bake at 200 degC for 12 to 15 minutes or until golden and cooked.

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