Fish And Vegetable B'Stillas Recipe

Name: Fish And Vegetable B'Stillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large garlic cloves, unpeeled; 1 (1-pound) black cod fillet with skin; 5 tablespoons olive oil, divided; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 preserved lemon,* flesh scraped out and discarded, peel chopped; 2 tablespoons tomato paste; 2 teaspoons Hungarian sweet paprika; 2 teaspoons ground ginger; 2 teaspoons ground cumin; 1 teaspoon coarsely ground black pepper; 1/8 teaspoon turmeric; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh Italian parsley; 1 tablespoon harissa sauce**; 1 bundle rice stick noodles (maifun; half of 6- to 7-ounce package)***; 12 (18x12-inch) sheets phyllo pastry, thawed if frozen; Melted butter

Servings: persons

2 large garlic cloves, unpeeled
1 (1-pound) black cod fillet with skin
5 tablespoons olive oil, divided
1 red bell pepper, chopped
1 green bell pepper, chopped
1 preserved lemon,* flesh scraped out and discarded, peel chopped
2 tablespoons tomato paste
2 teaspoons Hungarian sweet paprika
2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon coarsely ground black pepper
1/8 teaspoon turmeric
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh Italian parsley
1 tablespoon harissa sauce**
1 bundle rice stick noodles (maifun; half of 6- to 7-ounce package)***
12 (18x12-inch) sheets phyllo pastry, thawed if frozen
Melted butter

1
Add enough water to large deep skillet to reach depth of 1 1/2 inches. Add unpeeled garlic cloves and bring water to simmer. Sprinkle fish with salt; add to skillet. Poach fish gently until just opaque in center, about 10 minutes. Transfer fish to plate; cool. Flake fish coarsely; discard skin. Peel and mince cooked garlic.
2
Heat 2 tablespoons oil in large skillet over medium-high heat. Add bell peppers and saute until beginning to soften, about 4 minutes. Add preserved lemon peel, tomato paste, paprika, ginger, cumin, black pepper, turmeric, and minced garlic. Saute 5 minutes to blend flavors. Remove from heat; mix in cilantro, parsley, harissa, and remaining 3 tablespoons oil. Cool mixture. Gently stir in flaked fish.
3
Cook rice noodles in large saucepan of boiling salted water until just tender, stirring occasionally, about 5 minutes. Drain; rinse under cold water to chill quickly. Cut noodles into 1-inch pieces. Stir noodles into fish mixture and season filling to taste with salt.
4
Line 2 large rimmed baking sheets with parchment paper. Place 8-inch plate on work surface. Place 1 phyllo sheet over plate, centering plate underneath. Fold another phyllo sheet in half, brush with butter, then fold in half again and place in center of phyllo over plate. Mound 1 cup fish filling on folded phyllo; shape filling into 5-inch-diameter round. Fold 1 corner of phyllo sheet over filling. Continue to lift and fold edges of phyllo sheet over filling at 6-inch intervals, brushing each fold with melted butter and covering filling completely. Turn b'stilla onto parchment-lined baking sheet, seam side down. Brush all over with more butter.
5
Repeat with remaining phyllo and filling, making 6 b'stillas total. DO AHEAD: Can be made 6 hours ahead. Refrigerate.
6
Preheat oven to 400u00b0F. Bake b'stillas until heated and pastry is golden brown, reversing sheets after 12 minutes, 18 to 20 minutes. Transfer to platter.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 large garlic cloves, unpeeled, 1 (1-pound) black cod fillet with skin, 5 tablespoons olive oil, divided, 1 red bell pepper, chopped, and more.

Yes, Fish And Vegetable B'Stillas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish And Vegetable B'Stillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions