Zucchini and Hake In Puff Pastry

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"I was in Spain for Thanks Giving and I bought a cooking magazine called “Comer Bien” Great recipes. This is one of them. The original name of the recipe is “Hojaldre de merluza y calabacin” The recipe yields 4 portions; my daughter and I eat 2 one day and we had the other 2 the next day. It reheats very well and actually tasted even better the second day. You can substitute the hake for “your favorite” white fish."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (653.7 g)
  • Calories 996.7
  • Total Fat - 65.4 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 37.4 mg
  • Sodium - 1028.5 mg
  • Total Carbohydrate - 78.1 g
  • Dietary Fiber - 7 g
  • Sugars - 15.7 g
  • Protein - 25.1 g
  • Calcium - 97.5 mg
  • Iron - 5.8 mg
  • Vitamin C - 77.8 mg
  • Thiamin - 0.8 mg

Step 1

Sautee garlic in olive oil.Add zucchini and olives. Season with salt and pepper and cook for about 5-6 minutes.Turn of the heat and mix in the basil.

Step 2

Meanwhile boil fish fillets in water seasoned with a little salt, the carrot, celery, onion and wine; for about 2-3 minutes. Drain and flake. (Discard vegetables).

Step 3

Cut the pastry sheets in 8 rectangles.

Step 4

Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.

Step 5

Divide 1/2 of the sautéed zucchinis on top of the 4 rectangles with the bread crumbs.Add a layer of hake on top of the zucchinis and finish with a layer of zucchinis.

Step 6

Cover the 4 rectangles with the remaining pastry. Seal the edges pressing firmly with a fork.Bake in a 400-degree oven for 20 minutes.

Tips & Variations


No special items needed.

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