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Preheat oven to 350°F. To make phyllo squares, unroll dough sheets. Carefully transfer one sheet to a large cutting board. (Keep remaining phyllo covered with plastic wrap to keep it from drying out.) Brush phyllo sheet with some of the oil. Top with another phyllo sheet; brush again. Sprinkle with half of the salt and parsley. Repeat layers. Place remaining phyllo sheet on top of phyllo stack. Brush with oil. Trim edges to make a 16x12-inch rectangle (discard trimmings). Cut phyllo stack lengthwise into thirds. Cut each third into four squares, making twelve 4-inch squares total. Place phyllo squares on a very large ungreased baking sheet. Bake for 12 to 14 minutes or until browned. Cool on pan. Set aside.
Rinse fish; pat dry with paper towels. Cut fish into 8 pieces; set aside. Fill a large skillet with water to a depth of 1 inch. Bring water to boiling; reduce heat so water simmers.
Place fish pieces in the bottom of a double-tiered bamboo steamer or steamer basket. Sprinkle with pepper and top with 1 of the sliced lemons. Layer the remaining lemon slices lemon and chard leaves in the top basket of bamboo steamer or on top of salmon in steamer basket. Place over simmering water. Cover bamboo steamer or skillet. Steam for 8 to 12 minutes or until fish flakes easily with a fork. To serve, place one phyllo square on each of 4 individual serving plates. Divide half the fish, steamed chard and lemon slices among phyllo squares on plates. Top each with another phyllo square and remaining fish, chard and lemon slices. Crumble remaining phyllo squares over individual servings. Drizzle with additional oil and sprinkle with onion.