Turkishfishgluten-freevia groq
Barramundi Boregi
A light Turkish-inspired boregi recipe featuring pan-seared barramundi and a hint of zesty flavor.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●4 Barramundi fillets
- ●1 package Phyllo doughthawed
- ●1/4 cup Su (water)
- ●2 tablespoons Light olive oil
- ●2 tablespoons Zesty lemon juice
- ●1 bunch Fresh parsleychopped
- ●to taste Salt
- ●to taste Black pepper
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Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Thaw phyllo dough according to package instructions.
- 3
Cut phyllo sheets into quarters.
- 4
Place a quarter sheet of phyllo on a flat surface and brush with light olive oil.
- 5
Place a barramundi fillet in the center of the phyllo and brush with zesty lemon juice.
- 6
Fold the phyllo over the fish to form a triangle and brush with light olive oil.
- 7
Repeat with the remaining phyllo and fish.
- 8
Place the boregi on a baking sheet lined with parchment paper.
- 9
Brush the top of each boregi with su and sprinkle with chopped parsley.
- 10
Bake for 15-20 minutes, or until the phyllo is golden brown and the fish is cooked through.
- 11
Serve immediately.