For this recipe you will need one salmon, trout, or Steelhead fillet, 1-2 tablespoons Dry Herb Rub, ¼ cup of melted butter and 6-10 of thawed out sheets of phyllo dough.
First, remove the skin of the fish and discard skin. On a large baking sheet, lay out one sheet of phyllo dough. Using a brush spread a light layer of melted butter on thawed out phyllo dough. Repeat making six layers. The more layers, the thicker and flakier the “crust”. Place the fish on the phyllo dough and season with Dry Herb Rub or your favorite fish seasoning (If you don’t have a Herb Rub recipe there is one at the end of this blog we recommend). Wrap phyllo completely around the fish. Lightly cover the top of phyllo dough with butter, salt and pepper to taste and bake at 375 degrees for 20-30 minutes or until fish reaches 135-140 degrees. Let us know how your phyllo dough wrapped fish turns out. If you altered the recipe at all let us know so we can try it that way next time.
2 bay leaves, 2 tsp. sugar, 1 tsp.
thyme, ½ tsp. oregano, ½ tsp. onion
powder, ½ tsp. garlic powder, ½ tsp.
salt, ¼ tsp. pepper, ¼ tsp. rosemary.
Grind ingredients in a mortar and pestle,
or food processor