Try this Filo Seafood Baskets recipe, or contribute your own.
Suggest a better descriptionFilo Baskets: Layer 6 sheets of filo pastry brushing each sheet with melted butter. Cut 8 rounds, 11 cm in diameter and place in deep muffin pans. Place a ball of foil in each. Bake in a preheated oven, 190 C, for 6-8 minutes. Filling: Cook the fish fillets in the simmering water and lemon juice for 3-4 minutes. Add the scallops and cook for a further 1-2 minutes. Remove the seafood and drain thoroughly, then cut into pieces. Set aside. Melt the butter. Add the mushrooms. Cook over a high heat for 1 minute. Add the sherry. Cook for a further 3 minutes. Remove from the heat. Combine the remaining ingredients, except the herbs. Stir into the mushroom mixture and cook over a low heat, stirring constantly, until the mixture thickens. Do not boil. Sir in the fish and scallops. Cook over a low heat, stirring constantly, until the seafood is thoroughly reheated. Stir in the herbs. Spoon the mixture into the reheated filo baskets. Serve immediately.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 servings | ||
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Calories: 194 | ||
Calories from Fat: 88 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 62.7mg | 19 % | |
Sodium 191.6mg | 7 % | |
Potassium 443.7mg | 12 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.9g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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