Make the Chermoula & Cook the Fish: Mix the parsley, cilantro (coriander), garlic, spices, olive oil, salt, lemon juice and soy sauce into a chermoula, then coat the white fish with 2 Tbsp of it. Cook the fish in an air fryer or oven just until cooked through, never until hard, and set aside. *(Check Mama's Tips and Notes above for the full flavor secrets behind our Authentic Fish Pastilla!)
Sear the Shrimp & Calamari: In a large non-stick pan over medium-high heat, sear the shrimp (prawns) with 1 tsp butter and 1 Tbsp chermoula for about 5 minutes, then drain in a colander over a bowl. Repeat with the calamari (squid), 1 tsp butter and 1 Tbsp chermoula for 10-15 minutes until tender, and never throw away those savory juices!
Build the Vegetable Base: In the same pan over medium heat, melt the remaining 2 tsp butter and cook the onion and red bell pepper (capsicum) until reduced and lightly golden. Add both mushrooms, half the remaining chermoula and the collected seafood juices, and cook until the mushrooms are tender and the liquid reduces.
Prepare the Vermicelli: Soak the mung bean vermicelli in boiling water for exactly 10 minutes, drain well and snip into small pieces with kitchen scissors. Add it to the pan with the last of the chermoula and stir vigorously so it doesn't stick. *(Remember, only glass noodles will do. See Mama's Vermicelli Rule in the tips above!)
Finish & Cool the Filling: Cook for about 2 minutes until the noodles absorb all the sauce and make a slight roasting sound, then turn off the heat and fold in the shrimp (prawns) and calamari (squid). Adjust the salt, spread the filling on a wide metal tray and cool for 30 minutes to room temperature.
Create the Phyllo Base: Melt the 100g butter, then stack two phyllo (filo) sheets and brush the top generously. Fold in half to form a sturdy 4-layer square, our reliable Warka Pastry Substitute, and brush the top lightly again.
Fill & Shape Each Bastilla: Mound a generous amount of cooled filling in the center, top with flaked white fish and a sprinkle of Edam if using, then fold the edges up and over to enclose it completely. Lightly brush the pastry with butter as you fold if it feels dry. Flip it seam-side down onto a parchment-lined baking sheet (baking tray) and repeat to make each Mini Pastilla. *(Watch the video bellow to master the dual-phyllo flip technique!)
Bake to Golden Perfection: Preheat the oven to 170°C (340°F), brush the tops with any remaining melted butter, then lower to 150°C (300°F) and bake 30-45 minutes. Check at 20 minutes: if the bottoms are deeply golden but the tops are pale, switch off the bottom heat and use only the top element (grill) until your Moroccan Seafood Bastilla is shatteringly crisp.
