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Fish In Med Veg Boats

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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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