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Tilapia Wrapped in Phyllo with Moroccan Tomato Sauce


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Why I Love This Recipe

Made this in a cooking class. It was so good!


Ingredients You'll Need

6 fillets talapia or salmon
2 tablespoons lemon juice
1/4 cup cilantro
1/4 cup parsley
3 cloves garlic
1 teaspoon cumin, ground
1 teaspoon coriander, ground
2 tablespoons olive oil
2 sheets phyllo dough
6 tablespoons unsalted butter
SAUCE
2 onions, quartered and sliced
6 cloves garlic, minced
1/4 cup olive oil
2 cups tomato sauce
1/2 teaspoon cloves, ground
1 teaspoon tumeric
1 teaspoon cumin, ground
1 tablespoon fresh thyme
1 bay leaf
1 chile pepper
1 cup water
salt and pepper


Directions

FOR SAUCE: Braise the onions and minced garlic in olive oil in a medium sauce pan until translucent but not browned. Add the tomato sauce, cloves, turmeric, cumin, fresh thyme, bay leaf, chile pepper and water. Season with salt and pepper. Cover and let stew gently for 30 minutes.


FISH: Prepare marinage for fish: In theh food processor place lemon juice, cilantro, parsley, 3 cloves garlic, paprika, cumin, coriander and olive oil. Process to a paste. Season with salt and pepper.


Place fish filets in a bowl and marinade with the paste for at least 1/2 hour.


Preheat oven to 375 degrees.


Wrap fish in phyllo dough. On a clean surface, place 1 sheet of filo dough vertically and coat the bottom half with melted butter. Fold the dough in half and gently press to seal together. Brush another layer of melted butter on top. Place a piece of marinated fish on top and fold the dough to envelop the fish completely. Repeat same procedure with all the fish filets.


Place prepared fish in a baking sheet lined with parchment paper. Place in preheated oven and bake for 12-15 minutes or until golden browned and crisp. Remove from the oven and serve immediately on top of a pool of sauce.


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