Fish in med veg boats

Yield: 4 servings

Measure Ingredient
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
3)
; eggplant, peppers
; and tomatoes (seeds
; removed)
3 Cloves garlic or 3 teaspoons Gregg's crushed
; garlic
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.

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