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Wrapped Haddock or Cod




Source of Recipe


Donna Tencati


List of Ingredients




4 haddock or cod pieces
8 sheets phyllo dough
½ cup melted butter
Salt and pepper to taste
4 tablespoons Dijon mustard



Recipe



Preheat oven to 375. Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.

Place a portion of fish on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of fish with teaspoon of Dijon mustard.

Fold the phyllo dough, nearest you, over the fish and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of fish. Bake in oven for 20 minutes or until phyllo dough is golden brown