8 sheets filo pastry
4 white fish fillets
250 gm spreadable cream cheese
2 tablespoons chili sauce
2 tablespoons chopped fresh coriander
Juice of 2 lemons
Oil
Salt + pepper + cumin + oregano
Layer two sheets of filo on a flat surface.
Brush with oil. Fold in half.
Place one piece of fish in one corner of the pastry.
Beat together the cream, cheese, sauce, coriander , lemon juice and seasoning in a bowl.
Spread quarter of the mixture over the fish.
Fold pastry over fish to form a parcel.
Brush with oil. Place onto a foil lined baking tray.
Repeat with remaining ingredients.
Bake parcels in a moderate over [ 180 C ] for 20 to 25 minutes or until pastry is goldened
and fish is cooked.
Serve with sauteed asparagus and string beans.
