What you’ll need:
- nonstick cooking spray, preferably olive oil flavor
- 1 box phyllo (fillo) dough, defrosted
- 6 (6-8 ounce) halibut fillets
- fine sea salt
- freshly ground black pepper
- 2 tablespoons thick honey-mustard, such as Honeycup brand
- 1/3 cup loosely packed fresh parsley, finely chopped
- 2 pints grape or cherry tomatoes each cut in half
- 1 tablespoon extra-virgin olive oil
- 3 cloves fresh garlic, minced
Preheat oven to 375″F Spray a baking dish with nonstick oliveoll ,pI,Iy Remove the phyllo dough from the box. Remove the outer plastic bag from the phyllo dough. Keeping it in a roll, use a serrated knife to cut off the end. Return the rest to the refrigerator and reserve it for another use.
Gently remove the inner plastic sheet. Re-roll the stack of dough, and with a serrated knife, shred the dough into thin strips. Fluff out the strips with your hands. Season the halibut fillets with salt and pepper. Spread and even layer of honey mustard on each fillet. Place fillets in a single layer into a prepared baking dish.
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Recipe by Susie Fishbein