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Sea Bass en croute Recipe

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This recipe for Sea Bass en croute, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Bonde
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Package Puff Pastry, defrost.
1 5oz Pkg Washed spinach
2 Sea Bass, Salmon or Swordfish
(cut 1" thick, 11/2" wide)
1/4 tsp. salt
2 tbsp Pesto
1 egg beaten

Directions:
Directions:
Heat oven to 375. Line a baking sheet with Parchment paper or Aluminum foil and set aside. On a lightly floured surface, roll out a sheet of Puff Pastry to 1/8" thick. Place 1/2 the spinach leaves down the center of the pastry. Season the fish fillets with salt and place them on top of the spinach. Spread the Pesto over the fish and top with remaining spinach. Wrap fish in Pastry folding the sides to seal completely.
Place on a baking sheet and brush with egg. Bake until pastry is golden brown, about 25-30 min.

Personal Notes:
Personal Notes:
You can substitute the pesto with mushroom tampenade. That was the original recipe. I switched it to pesto when I could not find the tampenade.

 

 

 

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