Dinner: Fish and Vegetable B'stillas

Recipe by /contributors/bahija These savory pies are filled with fish instead of the traditional squab.

This recipe includes superfoods such as:

Lemon

Health benefits of Fish and Vegetable B'stillas

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 large garlic cloves, unpeeled
1 (1-pound) black cod fillet with skin
5 tablespoons olive oil, divided
1 red bell pepper, chopped
1 green bell pepper, chopped
1 preserved lemon,* flesh scraped out and discarded, peel chopped
2 tablespoons tomato paste
2 teaspoons Hungarian sweet paprika
2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon coarsely ground black pepper
1/8 teaspoon turmeric
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh Italian parsley

Instructions

Add enough water to large deep skillet to reach depth of 1 1/2 inches. Add unpeeled garlic cloves and bring water to simmer. Sprinkle fish with salt; add to skillet. Poach fish gently until just opaque in center, about 10 minutes. Transfer fish to plate; cool. Flake fish coarsely; discard skin. Peel and mince cooked garlic.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add bell peppers and sauté until beginning to soften, about 4 minutes. Add preserved lemon peel, tomato paste, paprika, ginger, cumin, black pepper, turmeric, and minced garlic. Sauté 5 minutes to blend flavors. Remove from heat; mix in cilantro, parsley, harissa, and remaining 3 tablespoons oil. Cool mixture. Gently stir in flaked fish.
Cook rice noodles in large saucepan of boiling salted water until just tender, stirring occasionally, about 5 minutes. Drain; rinse under cold water to chill quickly. Cut noodles into 1-inch pieces. Stir noodles into fish mixture and season filling to taste with salt.
Line 2 large rimmed baking sheets with parchment paper. Place 8-inch plate on work surface. Place 1 phyllo sheet over plate, centering plate underneath. Fold another phyllo sheet in half, brush with butter, then fold in half again and place in center of phyllo over plate. Mound 1 cup fish filling on folded phyllo; shape filling into 5-inch-diameter round. Fold 1 corner of phyllo sheet over filling. Continue to lift and fold edges of phyllo sheet over filling at 6-inch intervals, brushing each fold with melted butter and covering filling completely. Turn b'stilla onto parchment-lined baking sheet, seam side down. Brush all over with more butter.
Repeat with remaining phyllo and filling, making 6 b'stillas total. DO AHEAD: Can be made 6 hours ahead. Refrigerate.
Preheat oven to 400 °F. Bake b'stillas until heated and pastry is golden brown, reversing sheets after 12 minutes, 18 to 20 minutes. Transfer to platter.

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