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Sea bass in puff pastry
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Total Time:
1 hour 15 minutes
Elevate your meal with this impressive fish dish!
Ingredients:
  • 60 g small cooked prawns
  • 2 tbsp tarragon finely chopped
  • 1 tbsp olive oil plus extra for greasing
  • 1 large free-range egg beaten
  • 2 tbsp milk
  • plain flour for dusting
  • 500 g puff pastry halved
  • 1 kg whole sea bass filleted (ask your fishmonger to do this)
  • green salad to serve
  • 1 small bunch of basil leaves picked
  • 1 small bunch of mint leaves picked
  • 1 small bunch of flat-leaf parsley leaves picked
  • 2 cloves of garlic
  • 6 cornichons
  • 2 tbsp capers drained
  • 5 tbsp anchovy fillets drained
  • 5 tbsp olive oil
  • 1 tbsp red wine vinegar
Instructions:
  • Preheat the oven to 220ºC/450ºF/gas 7. In a small bowl, mix prawns, tarragon, and olive oil, then season. Whisk the egg and milk in another bowl for the egg wash. Roll out half of the pastry on a floured surface to 5mm thick and 10cm longer than the fish fillets. Place one fillet, skin-side down, on the pastry. Spread prawn mixture over the fillet, then place the other fillet on top. Brush the edges with egg wash. Cover with remaining pastry, seal the edges, and trim excess. Score fish scales on the pastry. Cut out fins and an eye from excess pastry. Brush with egg wash and bake for 15 minutes. Reduce oven temperature to 220ºC/350ºF/gas 4 and bake for another 20 minutes until golden. Make salsa verde by chopping herbs, garlic, cornichons, capers, and anchovies until fine. Mix in olive oil, vinegar, and season. Serve sliced fish with salsa verde and salad.

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