Fish in med veg boats
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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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