Directions:
- Add enough water to large deep skillet to reach depth of 1 1/2 inches. Add unpeeled garlic cloves and bring water to simmer. Sprinkle fish with salt; add to skillet. Poach fish gently until just opaque in center, about 10 minutes. Transfer fish to plate; cool. Flake fish coarsely; discard skin. Peel and mince cooked garlic.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add bell peppers and sauté until beginning to soften, about 4 minutes. Add preserved lemon peel, tomato paste, paprika, ginger, cumin, black pepper, turmeric, and minced garlic. Sauté 5 minutes to blend flavors. Remove from heat; mix in cilantro, parsley, harissa, and remaining 3 tablespoons oil. Cool mixture. Gently stir in flaked fish.
- Cook rice noodles in large saucepan of boiling salted water until just tender, stirring occasionally, about 5 minutes. Drain; rinse under cold water to chill quickly. Cut noodles into 1-inch pieces. Stir noodles into fish mixture and season filling to taste with salt.
- Line 2 large rimmed baking sheets with parchment paper. Place 8-inch plate on work surface. Place 1 phyllo sheet over plate, centering plate underneath. Fold another phyllo sheet in half, brush with butter, then fold in half again and place in center of phyllo over plate. Mound 1 cup fish filling on folded phyllo; shape filling into 5-inch-diameter round. Fold 1 corner of phyllo sheet over filling. Continue to lift and fold edges of phyllo sheet over filling at 6-inch intervals, brushing each fold with melted butter and covering filling completely. Turn b'stilla onto parchment-lined baking sheet, seam side down. Brush all over with more butter.
- Repeat with remaining phyllo and filling, making 6 b'stillas total. DO AHEAD: Can be made 6 hours ahead. Refrigerate.
- Preheat oven to 400°F. Bake b'stillas until heated and pastry is golden brown, reversing sheets after 12 minutes, 18 to 20 minutes. Transfer to platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.02 Kcal (917 kJ) | ||
| Calories from fat | 143.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.9g | 24% | |
|---|---|---|---|
| Cholesterol | 35.52mg | 12% | |
| Sodium | 387.21mg | 16% | |
| Potassium | 331.37mg | 7% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 11.99g | 24% | |
| Vitamin C | 49.8mg | 83% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.8mg | 99% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 135.46 Kcal (567 kJ) | ||
| Calories from fat | 88.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 24% | |
|---|---|---|---|
| Cholesterol | 21.97mg | 12% | |
| Sodium | 239.47mg | 16% | |
| Potassium | 204.94mg | 7% | |
| Total Carbs | 3.48g | 2% | |
| Sugars | 1.85g | 12% | |
| Dietary Fiber | 0.82g | 5% | |
| Protein | 7.42g | 24% | |
| Vitamin C | 30.8mg | 83% | |
| Vitamin A | 0.6mg | 33% | |
| Iron | 11mg | 99% | |
| Calcium | 16.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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