Preparation:
Heat oven to 350 degrees. Melt 6 tablespoons butter. Place 1 sheet phyllo dough, short side facing you, on work surface. (Keep remaining dough covered with damp kitchen towel to prevent drying.) Brush sheet with butter; sprinkle with 1 tablespoon bread crumbs. Top with a second sheet of phyllo and brush it with butter. Place 1 fish fillet on short end of phyllo, about 1 inch from end and 3 inches from both sides. (If necessary, cut fillet so it fits.) Sprinkle fish with 1 teaspoon Pernod and season lightly with salt and pepper. Cut remaining 1 tablespoon butter into 4 pieces and place 1 piece on fish. Fold long sides over fish, folding bottom edge up, then fold to top, making neat rectangular package, like folding a flag. Place seam side down on baking sheet. Repeat to make 4 packages. Brush tops and sides with remaining butter. Sprinkle lightly with paprika. Bake until golden brown (about 30 minutes). Meanwhile, prepare sauce. Sauce: Cook shallot, vinegar and lemon juice in small saucepan over medium-high heat until shallot is softened, about 1 1/2 minutes. Reduce the heat to medium-low. Whisk in butter, 1 piece at a time, adding next piece after first is incorporated. Reduce heat if needed to keep butter from melting before it emulsifies. Stir in parsley; remove from heat. Season to taste with pepper. To serve: Place hot phyllo packages on serving plates and drizzle each one with warm sauce. Preparation time: 30 minutes. Cooking time: 30 minutes. |
