Herbed Cod and Shrimp Baked in Phyllo
Recipe type: Main
Cuisine: Mediterranean
 
Ingredients
  • ½ lb. firm white fish, such as cod
  • ½ lb. large shrimp, peeled and deveined
  • ¾ cup cooked white rice (basmati)
  • ⅓ cup frozen peas
  • ½ tsp. salt
  • 1 tsp. fresh tarragon, minced
  • 1 Tbs. fresh dill, minced
  • ½ tsp. black peppercorns, crushed
  • ½ tsp. curry powder
  • 1 Tbs. lemon juice
  • 1 small roast sweet red pepper, sliced into strips
  • ½ cup feta, crumbled
  • zest from ½ lemon
  • 8 to 12 sheets phyllo dough
  • 6 to 8 Tbs. butter, melted
  • ½ to ¾ cup bread crumbs
Instructions
  1. Heat over to 400 degrees F. Set sealed phyllo dough out and allow it to come to room temperature.
  2. In a medium mixing bowl, combine peas, rices, herbs, salt, and lemon juice. Set aside. Cut fish into bite-sized chunks; set aside.
  3. Prepare a baking sheet by placing a layer of parchment paper on it. Place one sheet of phyllo on the baking sheet and brush it carefully with butter. When coated, dust sheet with bread crumbs. Continue adding sheets of phyllo in this manner until you have accumulated a stack of between 8 and 12 sheets. It is useful to cover the phyllo dough you have not yet used with a damp towel so that it does not dry out and become very fragile.
  4. Spread rice mixture along the long edge of the pyllo and form into an even mound. place fish chunks, shrimp, and roast red pepper on top to form an even mound. Spread feta crumbles on top and then distributed lemon zest over the closest ⅓ of the phyllo sheet.
  5. Starting at the filled edge, carefully begin rolling the ingredients in the phyllo dough. Try to form and even and tight roll. This works better with two people.Finish roll with seam side down on the parchment. Dust top of roll with bread crumbs.
  6. Bake on center rack for 30 to 35 minutes. Roll will turn golden brown. Remove from oven and allow to cool about 10 minutes prior to serving. Slice into 3 to 4 inch pieces with a very sharp knife and serve.
Recipe by Rainy World Kitchen at http://rainyworldkitchen.net/herbed-cod-and-shrimp-baked-in-phyllo/