
Fish and olive parcels

Ingredients
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 |
Directions
- 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.
http://www.bite.co.nz/recipe/4131/Fish-and-olive-parcels/
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