| 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 |
ts |
Gregg's lemon pepper seasoning |
| 1 |
pk |
First Choice puff pastry sheets |
| 1 |
|
FRENZS egg; beaten |
| 1 |
|
Jar Dolmio pasta sauce |
| 2 |
c |
Sliced mixed vegetables; eg zucchini, (2 to |
|
|
3) |
|
|
; eggplant, peppers |
|
|
; and tomatoes (seeds |
|
|
; removed) |
| 3 |
|
Cloves garlic or 3 teaspoons Gregg's crushed |
|
|
; garlic |
| 1 |
ts |
Gregg's sweet basil |
| 2 |
tb |
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.
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