Ed Thomas Pastry Fish Fillets Recipe
Ed Thomas Pastry Fish Fillets Recipe
A practical Ed Thomas Pastry Fish Fillets Recipe recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.
Total time: 20 minutes
Ingredients
- 6 Tinned Anchovy Fillets
- 1 Tbsp Olive Oil
- 200G/7Oz All Butter Puff Pastry
- 12 Asparagus Tips, About 12Cm/5In Long
- 1 Free-Range Egg, Mixed With 1 Tbsp Milk, For Egg-Wash
- 1 Tbsp Sesame Seeds
Method
- Preheat oven to 400.
- Season fillets with salt and pepper.
- Heat oil in a large frying pan.
- Cook fish for 2 mins on each side, or possibly till golden.
- Remove from the oil and set aside.
- Roll pastry to 1/8 inch thickness.
- Cut into 4 inch squares.
- Place 1 fillet in the middle of each square, and sprinkle with the onion tips.
- Brush edges of each square with egg wash and fold in half to seal.
- Brush edges with egg wash.
- Bake for 10 mins or possibly till golden.
- Serve with a side of couscous.