We participate in a foodblogswap here in Holland. For our first time joining the swap, we had to choose a recipe from a blog called Ellouisa Cooking. Since we would like to share a fish recipe with you more often, we choose her ‘mini vis bestilla’s’. The reason that we don’t post a fish recipe very often, is that Véronique is allergic to a lot of fish. Too bad isn’t it?
- 400 gram mixed fish pieces, we’ve used cod, salmon, tuna and pangasius
- 100 gram noodles of your choice
- 1 onion
- 1 yellow bell pepper
- 1/2 leek
- small handful of parsley
- 1 garlic clove
- 1/2 teaspoon paprika powder
- 1/2 teaspoon ground ginger
- pinch of ground coriander
- 1 lemon
- pepper and salt to taste
- olive oil for baking
- 12 smaller pieces or 6 large pieces filo dough sheets
- 100 gram butter
Kitchen equipment needed
- cutting board & chef’s knife
- small pan & strainer
- large skillet
- small bowl
- oven tray lined with parchment paper
Preparation — 10 minutes + waiting time
Before you get your filo ready to use, you need to start with the filling. That’s because the filling should be completely cooled off before adding it to the filo.
First peel the onion and garlic clove. RINSE the leek and cut into thin rings. CUT the onion and garlic as fine as you can and cut the yellow bell pepper in small cubes. CUT all the fish into smaller pieces. Meanwhile fill the small pan with water and salt and bring to a boil.
HEAT olive oil in a large skillet and add chopped leek, bell pepper, onion and garlic. Saute for about 2 minutes on medium high heat. ADD the fish and spices and cook for another few minutes, don’t stir too much! Otherwise the fish will fall apart and the filling will get mushy. SQUEEZE in juice of half a lemon.
COOK the noodles in the boiling water according to the package, because any kind of noodles and pasta is different. DRAIN the noodles and immediately rinse them with cold water to prevent them from sticking. CHOP them in smaller pieces and mix into the fish and veggies. Season the filling with some pepper and salt. Roughly chop up the parsley and add to the mix. PLACE the filling in a strainer, because the filling shouldn’t be too wet. Now it’s time to wait until the filling has cooled off, so get your filo dough ready to use.
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
Baking the mini fish bastilla’s — 20 minutes
If you’re using large filo sheets, you have to cut it into half so you have equal sized rectangles. MELT the butter and use a silicone kitchen brush to coat a filo dough sheet. PLACE another filo sheet on top and also coat that second sheet. Now place the double sheets into a small bowl, this way you can easily scoop in the filling.
DIVIDE the filling into 6 portions and add it to the first double filo in the small bowl. Because of the melted butter, you can easily close the package by folding it to the middle. PLACE the package onto the baking sheet and brush the top with more melted butter. Repeat until you have 6 beautiful bastilla, or more if you’re creating smaller ones.
BAKE the mini fish bastilla for about 20 minutes, or until golden brown and crispy. Enjoy with extra lemon, sweet chili or sriracha sauce.