Portly Cooks | Sea Bream en Croute

This is a dish that will impress your friends or create a feeling of indulgence on a busy week night and it all takes as long as it takes for the pastry to puff up!

  • 1 Sea Bream fillet (skinned)
  • Ready Rolled Puff Pastry (enough to cover the fish)
  • 1 Egg (beaten)
  • 1 Handful of Rocket Leaves
  • 30ml Double Cream
  • 1 Beef Oxo Cube
  • 1 tsp Cracked Black Pepper
  • Asparagus
  • Tenderstem Broccoli

Finely chop the rocket, then cut the pastry to the size of the fish leaving an edge around 1cm wide, once you’ve done that put the rocket on the pastry, lay the fish on top and cover with the rest of the pastry sealing around the sides. Brush with egg and bake at 180c for 25 mins.

Cook veg and in a pan bring cream to a simmer and add pepper and oxo, stir well and cook for 2 mins. Transfer sauce to a ramekin and plate the fish and veg.



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