Fish and Vegetables in Puff Pastry

Summary

Ingredients

• 4 fish fillet (s), e.g., Pollack, thawed
• 2 tomato (s)
• 2 handfuls spinach leaves, fresh or 4 thawed frozen cubes
• 3 cloves garlic, pressed
• 2 tablespoon parsley, chopped
• 4 tablespoon sour cream
• 1 tablespoon olive oil
• 2 slices cheese
• 1 packet puff pastry
• 0.5 ½ lemon (n)
• salt and pepper
• nutmeg

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Instructions

1. Preheat the oven to 200 degrees top / bottom heat.
2. If necessary, wash the fish fillets and pat dry. Salt and pepper all fillets except for the baby. Drizzle all 4 fillets with lemon juice.
3. Mix together the sour cream, pressed garlic, olive oil, parsley and nutmeg.
4. Cut the tomatoes into slices and remove the stalks.
5. Cut the puff pastry into 4 pieces, place the spinach leaves in the middle of each piece and place the fillets on top of the spinach - remember the baby piece! Depending on the size, add 2 - 3 tomato slices and 1 tablespoon of the sour cream mixture.
6. Fold the puff pastry upwards and place half a slice of cheese on the seam so that it does not burst.
7. Bake for 30 minutes.
8. There is also salad or baked vegetables.
9. Attention: Watch out for bones when dividing the baby portion!
10. Variation: use tomatoes, mozzarella and Italian herbs.