Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 bunch parsley
- 2 cup cherry tomatoes, halved
- 300grams sweet potato, cut into wedges
- 5milliliter virgin olive oil spray
- 12 sheets filo pastry
- 1/2 cup reduced-fat ricotta
- 2tablespoons sesame seeds
- 2 cup baby spinach
- 1 cup frozen peas
- 400grams barramundi fillets with lemon & parsley butter
Nutrition per serving
1910kJ / 458Cal
1910 Kilojoules or 458 Calories
22% of daily energy intake*
Protein
34.0grams
Fat
9.2grams
Carbs
55.8grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line a baking tray with baking paper and set aside.
Step 2 of 4
Cook Bag & Bake barramundi in oven according to packet instructions. Remove skin from fish, flake the flesh using two forks and combine with ricotta, peas and parsley. Season with pepper.
Step 3 of 4
Remove pastry from pack and cover with a damp tea towel to prevent it drying out. Spray 3 pastry sheets with oil and layer on top of each other and fold in half. Place a quarter of the fish mixture into the centre of the pastry, fold in shorter edges and longer sides to create an enclosed rectangular parcel. Repeat with remaining pastry and fish mixture. Lightly spray outside of parcels with oil and place on prepared baking tray.
Step 4 of 4
On the same tray, place sweet potato wedges, lightly spray with oil and sprinkle with sesame seeds. Bake for 20 minutes or until sweet potato is cooked and pies are lightly golden. Serve fish pies with a salad of spinach and cherry tomatoes and sweet potato fries.
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