| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables, Grains | Jude3 | 4 | Servings | |
INGREDIENTS
| 4 | Pieces hoki fillet or any | |
| white-fleshed fish | ||
| Knob of butter | ||
| 2 | t | Gregg's lemon pepper |
| seasoning | ||
| 1 | First Choice puff pastry | |
| sheets | ||
| 1 | FRENZS egg, beaten | |
| 1 | Jar Dolmio pasta sauce | |
| 2 | c | Sliced mixed vegetables, eg |
| zucchini 2 to | ||
| 3), 3 | ||
| eggplant peppers | ||
| and tomatoes seeds | ||
| removed | ||
| 3 | Cloves garlic or 3 teaspoons | |
| Gregg's crushed | ||
| garlic | ||
| 1 | t | Gregg's sweet basil |
| 2 | T | First Choice olive oil |
| Lemon wedges and basil | ||
| leaves to serve |
INSTRUCTIONS
Place the fish onto a baking tray. Add the butter and lemon pepper seasoning to each fillet and place into the fridge until required. Take 2 sheets of pastry, cut in half diagonally, then trim the edges approximately 1 cm. Brush with beaten egg and score a criss-cross pattern if desired, and place back around the edge making a frame. Prick the pastry inside to stop it rising. Toss the vegetables, garlic, basil and oil together, then bake or barbecue until slightly char-grilled and blistered. Spread the pasta sauce on the pastry base. Add the vegetables, then bake at 180 C for 20mins until golden and well risen. After 10 mins, bake the fish on a baking tray, then transfer one Med-Veg boat to each serving plate, top with the baked fish and serve with lemon wedges and basil leaves. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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