Sardines in Dough Pouches

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Brik is a North African dish made from very thin, flaky pastry. Preparing such pastry is quite challenging, but you can buy ready-made versions in specialty stores. Greek phyllo is a good substitute for brik dough, and you can also use Chinese wonton wrappers. The dish turns out particularly well when using fresh sardines.

Ingredients

Canned Mackerel in Oil - 12 pieces
Brik Dough - 4 pieces
Butter - 1.8 oz
Tomatoes - 4 pieces
Fresh basil leaves - 6 pieces
Garlic - 4 cloves
Chives - 4 stalks
Lemon - 1 piece
Iceberg Lettuce - 1 bunch

Step by Step guide

Step 1

Preheat the oven to 392°F. Remove the backbone from the fish, flake the flesh, and set aside. Lay the sheets of dough on a work surface and brush with a small amount of melted butter. If using phyllo, layer the sheets two at a time (one on top of the other, at an angle).

Step 2

Divide the fish, chopped tomato flesh (without seeds), minced basil, and garlic into portions (one for each piece of dough) and place in small piles. Gather the dough around the filling to form a 'pouch' and tie it off.

Step 3

Brush the parchment paper with melted butter and place the dough pouches on it. Using a brush, coat the pouches with butter and bake for 20 minutes until the dough is nicely browned. Serve the pouches on leaves of lettuce, dressed with olive oil and lemon. Garnish with lemon wedges.