Ingredients
- 1 tablespoon olive oil
- 1 leek, trimmed and sliced
- 1 garlic clove, minced
- 2 1/2 tablespoons plain flour
- 375 ml chicken stock (liquid, 1 1/2 cups)
- 125 ml white wine (1/2 cup)
- 600 grams snapper fish (fillets, cut into 2-3cm pieces white fish fillets specified)
- 450 grams frozen mixed vegetables ( steam-fresh vegetables (broccoli, carrots, cauliflower etc.)
- 1 tablespoon dill, fresh chopped
- 8 sheets (80 grams) filo pastry
- 65 grams finely grated parmesan (1/3 cup)
- Lemon halves, to serve
How to Make
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Step 1: Preheat oven to 220C/200C fan forced.
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Step 2: Heat oil in a 26cm ovenproof frying pan over medium heat and add leek and cook, stirring, for 2-3 minutes or until softened and then add garlic and cook for 30 seconds.
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Step 3: Add the flour and cook, stirring, for 1 minute and then add the stock and wine and stir over medium heat for 2-3 minutes, until the mixture boils and thickens.
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Step 4: Add the fish and cook for 3 minutes and then stir in the vegetables and dill.
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Step 5: Working with 1 sheet of filo at a time, spray with oil and sprinkle with some parmesan and scrunch and place on top of fish filling. Spray with oil and bake for 10-15 minutes or until light golden and crisp.
We hope you enjoy this recipe!
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