Sea Bass en Croute

Sea Bass en Croute
David Prince
Serves 4
preparation
10
minutes
cooking
35
minutes

Ingredients

1/2
package
puff pastry, defrosted (1 sheet)
1
5-ounce package
washed baby spinach
2
Chilean sea bass or salmon fillets, skinless (1 inch thick, 1 1/2 inches wide)
1/4
teaspoon
kosher salt
2
tablespoons
mushroom tapenade
1
egg, beaten

Directions

  1. Heat oven to 375° F. Line a baking sheet with parchment paper or aluminum foil and set aside.
  2. On a lightly floured surface, roll out a sheet of puff pastry to ⅛ inch thick. Place half the spinach leaves lengthwise down the center of the pastry. Season the fish fillets with salt and place them on top of the spinach. Spread the mushroom tapenade over the fish and top with the remaining spinach. Wrap the fish in the pastry, folding in the sides to seal completely. Place on baking sheet and brush with the egg. Bake until the pastry is golden brown, about 25 to 30 minutes. Serve immediately.
Jane Kirby
September 2001

Nutritional Information

  • Per Serving
  • Calories 337
  • Fat 19 g
  • Sat Fat 5 g
  • Cholesterol 34 mg
  • Sodium 550 mg
  • Protein 16 g
  • Carbohydrate 26 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 32 mg
What does this mean? See Nutrition 101.