Grouper In Phyllo Crust With Anchovy Butter

• 4 6oz grouper filet or snapper or other white fish
• 3 tablespoons butter softened
• 12 anchovy filets
• 2 tablespoons fresh minced parsley or basil (as preferred)
• 20 grape tomatoes
• 12 sheets frozen phyllo dough
• 6 tablespoons olive oil
• 1/2 teaspoon freshly ground pepper

1. defrost phyllo dough
2. set butter out at room temperature to soften
3. mince parsley or basil
4. skin fish filets and cut in 6oz portions
5. preheat oven to 375u0b0
6. in a medium bowl, mash the anchovy filets with a fork (or you can use 1 1/2 tbs anchovy paste)
7. add the minced herbs and softened butter and mix well
8. lay one sheet of phyllo flat on the counter, drizzle with 2 teaspoons olive oil, spread with a brush (or use an oil mister)
9. top with another sheet of dough and repeat oiling
10. top with a third sheet of dough
11. place fish filet in center of dough, season with freshly ground pepper
12. spread 1 quarter (2 tablespoons) of anchovy butter mixture on top of filet
13. lightly press 5 grape tomatoes on butter to make them stick
14. gather the phyllo dough around the fish filet to form a nest with a 1 1/2" opening at the top, so that some grape tomatoes are visible
15. start with one side, fold the dough against the side of the fish filet forming a couple creases, tuck in corners, proceed the same way for other 3 sides
16. repeat with remaining 3 fish filets
17. brush the top of the dough nests with olive oil
18. bake at 375u0b0 for 15 to 18 minutes depending on the thickness of the filets
19. serve with basmati rice or saffron risotto and your choice of vegetable

grouper filet, butter, anchovy filets, parsley, grape tomatoes, olive oil, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/grouper-in-phyllo-crust-with-anchovy-butter-1208658 (may not work)