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Serves 12 as appetizer or 6 as a main dish
1/2 cup Gefen Mayonnaise
5 ounces Tuscanini Tomato Paste
2 teaspoons onion soup mix
1 tablespoon brown sugar
1 teaspoon dried basil
1/4 teaspoon freshly ground Gefen Black Pepper
12 phyllo sheets, thawed
1/4 cup Tuscanini Olive Oil
1 package checked fresh parsley; leaves removed from stem
3 flounder fillets, each cut into 4 long strips
kosher salt
ground Gefen Pepper
Combine sauce ingredients in a small bowl. Season flounder strips with salt and pepper.
Preheat oven to 425 degrees. Line two sheet pans with Gefen Parchment Paper.
Lay one phyllo sheet on a clean work surface. Brush or spray with olive oil. Place a few parsley leaves on the bottom quarter of the sheet. Fold in half in the width.
Pat fish strip dry and place one inch from the top of the folded dough sheet. Spread one teaspoon sauce on fish. Turn fish over and spread a spoonful of sauce on the other side. Carefully fold the top edge of the phyllo dough over the fillet. Keep rolling up to form a long cylinder. Twist the two ends of dough to form a “candy.” Place on prepared sheet pan with the parsley leaves showing through the dough. Repeat process, making twelve “twists.”
Brush or spray tops and sides of packets with oil. Bake until golden brown, about 20 minutes. Serve hot.
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