Morocco · Morocco

Rfif (Moroccan Fish Pastilla)

Name: Rfif (Moroccan Fish Pastilla)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Morocco
Ingredients: whole sea bream, cleaned 1200 g; potatoes, sliced 600 g; carrots, sliced 250 g; green olives 200 g; onion, sliced 250 g; garlic, sliced 25 g; saffron 1 g; ground cumin 6 g; ground cinnamon 5 g; fresh parsley 30 g; phyllo pastry sheets 12 pieces; butter 120 g; lemon juice 30 ml; powdered sugar 60 g

Whole fish baked in pastry with potato, olives and saffron.

85 minutes · 6 servings · Moderate

Rfif is the whole-fish version, and cooking the fish inside the pastry rather than beside it is what makes the dish worth the effort. The fish is laid whole so the shape reads on the plate, and potatoes and olives go underneath to catch the juices. Basting the pastry near the end is what gives the browned, sugared surface people expect.

Ingredients

whole sea bream, cleaned1200 g
potatoes, sliced600 g
carrots, sliced250 g
green olives200 g
onion, sliced250 g
garlic, sliced25 g
saffron1 g
ground cumin6 g
ground cinnamon5 g
fresh parsley30 g
phyllo pastry sheets12 pieces
butter120 g
lemon juice30 ml
powdered sugar60 g

Directions

1
Rub the fish with olive oil, lemon, saffron, cumin, cinnamon and salt; rest 20 minutes.
2
Layer potato, carrot, onion, garlic, olives and parsley in a tin; lay the fish on top.
3
Cover with filo brushed in butter.
4
Bake at 190C for 35 minutes until deep golden.
pastilla is deep golden
5
Dust with powdered sugar before serving.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content