Tandoori Fish Galaktoboureko
A fusion dish combining the Indian tandoori technique with a Greek dessert, featuring rich and briny fish wrapped in a crispy phyllo pastry.
Ingredients
- ●1 cup rich Greek yogurt
- ●1 pound briny fish fillet (salmon or tilapia)cut into a large rectangle
- ●1 package (usually 4-6 pieces) galaktoboureko pastry
- ●2 tablespoons tandoori spices
- ●2 tablespoons lemon juice
- ●1 tablespoon ghee or vegetable oil
- ●1/4 teaspoon cayenne pepper
- ●1/2 teaspoon salt
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, mix together the yogurt, tandoori spices, lemon juice, ghee or oil, cayenne pepper, and salt.
- 3
Add the fish fillet to the marinade and coat evenly.
- 4
Place the fish on a baking sheet lined with parchment paper and bake for 8-10 minutes or until cooked through.
- 5
While the fish is baking, warm the galaktoboureko pastry according to package instructions.
- 6
Once the fish is cooked, carefully wrap it in the warm pastry, brushing the edges with a little water to seal.
- 7
Place the wrapped fish on a serving plate and garnish with fresh herbs or a lemon wedge.
- 8
Serve immediately and enjoy!