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Main course · Moroccan

Seafood B'stilla with Vermicelli and Egg

70 min Serves 4 ~443 kcal/serving ~£12.50 (£3.13/serving) Pescatarian

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Ingredients

  • 250 g raw king prawns, peeled and deveined
  • 300 g white fish fillets (such as pollock)
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 tsp ground ginger
  • 40 g vermicelli pasta
  • 2 egg, beaten
  • 3 tbsp fresh coriander, chopped
  • 8 filo pastry sheets
  • 60 g unsalted butter
  • 1 lemon, juiced

Nutrition (per serving)

Calories
443 kcal
Protein
33.6 g
Carbohydrate
33.7 g
of which sugars
3.8 g
Fat
18.6 g
of which saturates
9.5 g
Fibre
3 g
Salt
1.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the vermicelli pasta in boiling water for 3-4 minutes, then drain and roughly chop.

  2. 2

    Melt a third of the unsalted butter in a wide pan and cook the onion for 6 minutes until soft, then add the garlic and ground ginger and cook for 1 minute.

  3. 3

    Add the fish and prawns and cook for 4-5 minutes, until the fish is opaque and the prawns are pink, then flake the fish into chunks.

  4. 4

    Stir in the beaten eggs and cook for 1 minute until just set, then fold through the vermicelli, coriander and lemon juice. Leave to cool slightly.

  5. 5

    Heat the oven to 190C (170C fan, gas 5). Melt the remaining butter. Layer the filo sheets in a round pie dish, brushing each with melted butter and letting the edges overhang.

  6. 6

    Spoon in the seafood filling, fold the filo over the top to enclose it and brush with any remaining butter.

  7. 7

    Bake for 25-30 minutes, until deep golden and crisp, then slice and serve.

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