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Sea Bass and Shrimps Pouches

Sea Bass and Shrimps Pouches

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15-20 medium size Shrimps, cleaned and cut into small pieces
2 sea bass fillets, without the skin
1/2 pack filo pastry
1/2 bunch spring onion, finely chopped
1 tablespoon fresh coriander, finely chopped
1 carrot cut into small cubes
100 g Feta cheese
1/2 shot glass of Ouzo
1 tablespoon olive oil 
1/3 teaspoon salt 
1/3 teaspoon pepper 

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Sea Bass and Shrimps Pouches

  • Main Course
  • Snack / Appetisers
Cooking Methods:
  • Portions: 6
  • Μέτρια




Put the sea bass in a hand blender and blend until smooth and creamy. Transfer to a bowl. Cut the shrimps into small pieces, if not requested at the Blue Island fish market. Transfer them to the bowl with the sea bass and then add the olive oil, spring onion, carrot, coriander, Feta cheese, Ouzo, salt and pepper.
Stir well until the mixture has a smooth texture.

Next, cut the filo pastry into squares. Butter each sheet, one by one, at the edges and add a tablespoon of the mixture in the centre of the pastry squares and wrap up into a pouch. Place in a greased dish. When all the pouches are ready, drizzle with a little butter and bake in a preheated oven, at 170°C until golden brown (about 10 to 12 minutes).

The pouches can be served hot or cold.

Tip: These pouches are just as tasty with mussels.

Bon appétit!



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