Monday, July 18, 2011

Moroccan Fish Bastilla (Bastila maal Samak)

Yield:4 Servings
1 c cilantro, finely chopped
1 c parsley, finely chopped
2 garlic cloves, peeled, finely chopped
1 lemon, juiced
1/2 tsp. paprika
salt, to taste
1/2 tsp. ground cumin
3 Tbsp. red wine vinegar
1/3 c extra-virgin olive oil
1 lb. any firm white fish fillets(pollock, halibut, sole)
3 1/2 oz. soy vermicelli
6 Tbsp. butter
6 sheets filo pastry

1. Add the cilantro, parsley, garlic cloves, lemon juice, paprika, salt, cumin, red wine vinegar and olive oil to a food processor and mix till you have an evenly combined puree.Divide in half and set aside.

2. Place the fish fillets in a dish and evenly coat with half the cilantro-parsley puree.Refrigerate for about 30 minutes.

3.Meanwhile, bring a saucepan of water to a boil.Add the vermicelli and turn off heat and remove from stove top.Drain and set aside.

4. In a medium skillet, heat 2 Tbsp. of olive oil and place the fish fillets in it.Cook fish for 7-8 minutes.Add the vermicelli to the skillet and continue cooking for an additional 3-4 minutes breaking the fish into pieces.

5. Remove from the heat and let cool slightly.Preheat oven to 400F.

6. In a 9"pie dish, grease well with olive oil.Stack 3-4 filo sheets overlapping each other and brush with the melted butter.Add the fish/vermicelli mixture then top with the remaining cilantro-parsley puree to the pan and cover with remaining filo sheets making sure the top is fully covered.Brush top with melted butter and sprinkle some water on top.

7. Bake in oven for 15 minutes.Allow to slightly cool before serving.
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  1. This looks delicious. I've never seen a white fish and filo dish before so I'd love to try this.

  2. Would love to see a picture of it sliced open.