Ingredients
- 1 box (17 1/3 ounce) puff pastry (I use Pepperidge Farm)
- 8 ounces hake fish fillets
- 12 ounces zucchini, shredded
- 1 garlic clove, finely chopped
- 8 fresh basil leaves, chopped
- 8 green olives (sliced)
- 2 tablespoons breadcrumbs (Italian)
- 1 cup dry white wine
- 1 carrot
- 1 celery rib
- 1 small yellow onion
- 4 tablespoons oil (olive oil)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh coarse ground black pepper
How to Make
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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.
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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).
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Step 3: Cut the pastry sheets in 8 rectangles.
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Step 4: Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
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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.
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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.
We hope you enjoy this recipe!
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