4 sheets Phyllo Pastry
250 gr Bluefish, Bonito, Sole or Code Fish..., cut in bite sized
1 large tomato, discard the seeds, finely chopped
1 tsp oregano
1/2 crushed pepper
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp dill, chopped
1/2 cup sunflower oil
Cook the tomato, oregano, crushed pepper, salt and pepper for about 4-5 minutes at medium heat. Add the fish, lemon zest and lemon juice, cook until the fish is cooked. If it has so much tomato juice in it, cook until almost all the juice is evaporated. If you like you may add a little bit tomato paste to give some colour.
Fold the each sheet, then cut in half at the middle. Now you should have 8 smaller pieces of phyllo pastry (picture). Put one spoonful of filling on one side of each sheet. First fold the ends from the outside to the inside, then roll it up (picture). Soak the open end in the water and close it up.
After you've rolled up all the sheets, heat up the sunflower oil on the stove in a frying pan. Fry each borek equally at medium heat until they take a light golden color. Don't leave the stove as they fry quickly:) Place ones that are done on a paper towel to soak up extra oil.
Serve the Fish Borek as a hot appetizer with red onion slices and lemon wedges.
8 Fish Borek.