SALMON IN PHYLLO

You can use salmon, halibut, swordfish or virtually any other fish. NOTE: Ensure the skin is removed.

Dec 29, 2011

Thaw phyllo per instructions on the box. - lay a damp tea cloth over phyllo or it will dry out real fast.
Separate 2 sheets of phyllo, brush with butter immediately
Put salted and peppered fish fillet on top of the phyllo sheets.
Place a layer of just barely cooked *spinach to cover the top of the fillet
Drizzle lemon juice over the spinach
Fold the phyllo over the fish so that it looks like a "Hot-Pocket", trim off any excess dough and brush again with butter
Bake 400 for 18 minutes-20 minutes
serve with salsa

Chef's Note: if using fresh spinach, blanch it for less then a minute..just enough for the spinich to wilt. If using frozen spinich from a box or bag, simply drain the appropriate amount, and place directly on the fish as described above. The spinich will cook along with the fish while its in the oven.