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["defrost phyllo dough", "set butter out at room temperature to soften", "mince parsley or basil", "skin fish filets and cut in 6oz portions", "preheat oven to 375u00b0", "in a medium bowl, mash the anchovy filets with a fork (or you can use 1 1/2 tbs anchovy paste)", "add the minced herbs and softened butter and mix well", "lay one sheet of phyllo flat on the counter, drizzle with 2 teaspoons olive oil, spread with a brush (or use an oil mister)", "top with another sheet of dough and repeat oiling", "top with a third sheet of dough", "place fish filet in center of dough, season with freshly ground pepper", "spread 1 quarter (2 tablespoons) of anchovy butter mixture on top of filet", "lightly press 5 grape tomatoes on butter to make them stick", "gather the phyllo dough around the fish filet to form a nest with a 1 1/2"" opening at the top, so that some grape tomatoes are visible", "start with one side, fold the dough against the side of the fish filet forming a couple creases, tuck in corners, proceed the same way for other 3 sides", "repeat with remaining 3 fish filets", "brush the top of the dough nests with olive oil", "bake at 375u00b0 for 15 to 18 minutes depending on the thickness of the filets", "serve with basmati rice or saffron risotto and your choice of vegetable"]
