FILO WRAPPED FISH
this a Greek inspired dish with that wonderful pastry dough, Filo.
white, light fish (Cod is best) - size according to number of people 1/4 pound per person (with extras)2 quarters butter, melted
juice of 2 lemons
1 tablespoon capers
1/2 teaspoon ginger
2 scallions, cut small
1/2 teaspoon salt
1/2 teaspoon black pepper
zest of 1 lemon
1 tablespoon flour (or Maseca, a finely ground corn meal)
1 egg white, beaten, but not stiff
Mix flour, ginger, scallions, lemon zest, egg white and half of the lemon juice with 1 quarter of melted butter. set aside, but do not let cool.Rinse fish and cut into portions sizes.
In a pan with a wire rack, begin to layer Filo dough, buttering each piece.
Fold each piece of Filo in half and butter again.
lay a portion of the fish in Filo and add flour and caper mixture on top of the Filo.
close the Filo dough and butter the top.
Mix the remaining lemon and butter together for a butter lemon mixture
Bake at 350 F until the Filo is golden brown
remove and serve warm, the lemon butter can be used as a sauce on the side.