Fish In A Phyllo (Filo) Parcel With Dill And Lime

• 1 (375 g) packet phyllo pastry, thawed
• 80 g butter, melted
• 1 lime, zest of, grated
• 1 sprig fresh dill, extra for garnish
• 4 (150 g) fish fillets (any fish with firm white flesh)
• 1/2 red capsicum, cut into thin strips
• 1/2 yellow pepper, cut similarly
• 1/2 carrot, peeled and cut into thin strips also
• 8 snow peas, cut the same way

1. Pre-heat oven to 220u0b0C conventional or 200u0b0C fan forced.
2. Combine the butter, lime rind and dill.
3. Brush one sheet of phyllo pastry lightly with the lime butter.
4. Sprinkle pastry randomly with sprigs of dill. Top with another layer of pastry, brush with lime butter and fold phyllo in half horizontally.
5. Brush the fish fillets with lime butter.
6. Combine vegetables and place 1/4 on top of pastry sheet, top with a piece of fish.
7. Fold in the sides of pastry over the fish, then bring the top and bottom edges of pastry over the fish to form a parcel. Place parcel seam-side down onto a paper-lined baking tray. Brush top of pastry parcel with lime butter. Repeat process with remaining fillets and pastry.
8. Bake at 220u0b0C conventional or 200u0b0C fan forced for 15-20 minutes until pastry is golden. Serve with steamed potatoes and salad.

packet, butter, lime, dill, fish, red, yellow pepper, carrot, snow peas

Taken from www.food.com/recipe/fish-in-a-phyllo-filo-parcel-with-dill-and-lime-249501 (may not work)