Herbed haddock Filet baked in Phyllo with A curried Red Lentil Sauce
Ingredients
- 4 Each 5 to 6 oz Haddock Fillets
- 1/2 Cup Chopped Fresh herbs: Parsley, Thyme, Dill, Chive
- 1/2 Cup Julienne Fresh Shallots
- 4 to 8 each sheets of Phyllo Dough
- Oil for cooking and brushing the Phyllo
- Salt and Pepper to taste
- For the Sauce:
- 1/4 Cup Diced Fresh Onion
- 1 tsp Chopped Fresh Ginger
- 1/2 tsp Chopped Fresh Garlic
- 1/2 Cup Red Lentils
- 1/4 Cup Fresh Diced Tomato
- 1 tsp Curry Powder
- 1 1/2 Cup Water or vegetable Stock
- Salt and Pepper to taste
Instructions
- Preheat oven to 350
- Saute Shallots in a little olive oil until translucent.
- Dip the fish fillets in herb mix. Sprinkle with Salt and Pepper. Heat a little olive oil in a Saute pan over high heat. Sear the Fish on one side to get a nice crust.
- Spread a phyllo sheet on a clean surface. If they are too big, cut in 1/2 to do 2 pieces of fish. Brush one sheet with oil. lay another sheet on top and brush again. Place a little of the shallot in the middle of the sheets. Put the fish on top of that. Then, fold the sides in to partially overlap the fish. Then, roll the Phyllo to encase the fish. Repeat with the rest of the fish and place on a sprayed sheet pan. Refrigerate until ready to cook.
- Make the Sauce: Saute the garlic, ginger, and onion in olive oil. Add the curry and lentil. Stir well to coat the lentils. Then add the tomatoes and stock or water. Cook until the lentils begin to break down. Transfer to a blender, Puree until smooth. Add salt and pepper. Add extra liquid if too thick. Check seasoning and adjust to taste.
- Bake the Fish at 350 until golden brown: about 15 to 20 minutes. Reheat the sauce. Spread the sauce on a plate and put the fish on top.