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Baked Salmon, Fennel and Anchovy Phyllo Parcels


A delectable pastry parcel with nothing but goodness inside!

  • Serves: 2 |
    2 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 15 mins
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  • 2 Tbsp (30 ml) olive oil
  • 1 clove garlic, crushed
  • 1 small fennel bulb, finely sliced
  • 4 anchovies
  • Juice of ½ lemon
  • Salt and freshly ground pepper
  • 1 sheet Mediterranean Delicacies phyllo pastry
  • 1 Tbsp (15 ml) butter, melted
  • 2 x 180 g salmon fillets, skin removed

Preheat the oven to 200°C.

Heat the olive oil in a small saucepan and add the garlic, fennel and anchovies. Sauté gently over low heat for 5–10 minutes or until anchovies have completely dissolved into the oil.

Remove from the heat and add lemon juice. Season with a little salt and freshly ground pepper. You should have a rough-looking paste by now.

Cut phyllo pastry into four equal squares and brush two of the squares with a little melted butter. Place a second square of pastry on top of the buttered square and then place the salmon fillet in the centre.

Top the salmon with a generous spoonful of the anchovy and fennel paste and carefully fold the pastry over the salmon to enclose it completely. Repeat this process with the second piece of salmon.

Brush the top of the pastry with a little extra melted butter and place in oven for about 15 minutes or until pastry is golden brown and crisp.

Serve immediately with grilled Mediterranean vegetables and fresh lemon wedges.