Baked Fish in Puff Pastry
It is hard to say what tastes better in this dish: the tender fish or the crispy pastry. The pastry absorbs the aroma of lime and the juices of the fish, becoming incredibly appetizing. You can use fillets for preparation, however I recommend using a whole fish (it is better to choose fish species with few bones).
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 3 / 5
Ingredients
for 2 servings
- fish 500 g
- puff pastry 500 g
- onion 150 g
- egg 1
- sesame
- lime or lemon
- salt
- pepper
Instructions
Step 1 of 12
Slice the onion into half-rings.
Step 2 of 12
Beat the egg.
Step 3 of 12
Divide the puff pastry into two parts. Roll out each part.
Step 4 of 12
Lay out the onion.
Step 5 of 12
Place the fish (cleaned and gutted) on top of the onion.
Step 6 of 12
Season with salt and pepper. Drizzle with lime or lemon juice.
Step 7 of 12
Place the onion on top of the fish.
Step 8 of 12
Wrap the fish in the pastry and pinch the edges.
Step 9 of 12
Grease a baking pan with oil or line it with parchment paper. Place the fish in pastry into the pan.
Step 10 of 12
Brush with egg.
Step 11 of 12
Sprinkle with sesame.
Step 12 of 12
Place in an oven preheated to 180 degrees. Bake for 45–50 minutes.