Pastilla au Poisson

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C fan. Lightly grease a small baking tray or line it with baking paper. Crush the saffron threads into the hot water and leave to infuse while you prepare the filling.

2. 2

   Heat the olive oil in a wide frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened but not browned; this keeps the filling sweet and delicate rather than caramelised.

3. 3

   Stir in the garlic, ground ginger, ground cumin, sweet paprika, infused saffron with its liquid, salt, and black pepper. Cook for 30 seconds until fragrant, then add the fish fillet and lemon juice. Cover and cook gently for 4-5 minutes, turning once, until the fish is just opaque and flakes easily. Do not overcook, as it will bake again later.

4. 4

   Transfer the fish to a plate. Boil the vermicelli in lightly salted water according to the packet, usually 2-3 minutes, then drain well. Return the pan with the onions to medium heat and cook 1-2 minutes to reduce any excess liquid. Flake the fish into large pieces, then fold it back into the onions with the parsley, cilantro, cooked vermicelli, and 15 g melted butter. The mixture should be moist but not wet.

5. 5

   Lay 3 phyllo sheets on the tray, brushing each lightly with some of the 35 g melted butter and overlapping them to form a base. Spoon the fish filling into the centre in a compact round. Fold over the overhanging pastry. Top with the remaining 3 phyllo sheets, brushing each with butter, then tuck and shape into a neat parcel. Brush the outside with beaten egg for colour and crispness.

6. 6

   Bake for 18-20 minutes until deeply golden, crisp, and heated through. If needed, rotate the tray halfway for even browning. Rest for 3 minutes so the filling settles and the pastry stays crisp when cut.

7. 7

   Dust very lightly with ground cinnamon just before serving. Slice carefully with a serrated knife and serve hot.

Nutrition per serving

Notes

• •Use a firm white fish such as hake, cod, pollock, or sea bass; avoid very oily fish here for a cleaner traditional flavour.
• •If the filling seems wet, cook it a minute longer before wrapping; excess moisture is the main reason pastilla loses its crisp layers.
• •For the best texture, keep the phyllo covered with a barely damp towel while assembling so it does not dry out and crack.
• •A simple side of lemon wedges and a sharp salad balances the rich pastry well.

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