Yield: 4 servings
|4||Pieces hoki fillet or any white-fleshed fish|
|Knob of butter|
|2 teaspoons||Gregg's lemon pepper seasoning|
|1 pack||First Choice puff pastry sheets|
|1||FRENZS egg; beaten|
|1||Jar Dolmio pasta sauce|
|2 cups||Sliced mixed vegetables; eg zucchini, (2 to|
|; eggplant, peppers|
|; and tomatoes (seeds|
|3||Cloves garlic or 3 teaspoons Gregg's crushed|
|1 teaspoon||Gregg's sweet basil|
|2 tablespoons||First Choice olive oil|
|Lemon wedges and basil leaves to serve|
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.