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Fish Wellingtons
Recipe

15 INGREDIENTS • 13 STEPS • 1HR 5MINS

Fish Wellingtons

4.7
7 ratings
Crispy potatoes and squash, fresh tomatoes and braised fish are wrapped up in a delicious pie crust to make a variation on Fish Wellington. This recipe makes three fish wellingtons.
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Crispy potatoes and squash, fresh tomatoes and braised fish are wrapped up in a delicious pie crust to make a variation on Fish Wellington. This recipe makes three fish wellingtons.
1HR 5MINS
Total Time
$4.81
Cost Per Serving
Ingredients
Servings
2
us / metric
Vegetable Stock
2 cups
Vegetable Stock
or White Wine
Swordfish Fillet
1
Swordfish Fillet
or Halibut Filet, Skin Removed
Salt
1 pinch
Fennel Pollen
2 pinches
Fennel Pollen
Butter
2 Tbsp
Potato
4
Small Potatoes
Salt
to taste
Zucchini
1
Small Zucchini, thinly sliced
Garlic
1 clove
Garlic, minced
Pie Crust
1
Pie Crust
Tomato
1
Tomato, sliced
Egg
1
Coarse Sea Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
889
Fat
42.4 g
Protein
21.8 g
Carbs
105.6 g
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Fish Wellingtons
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Halve and thinly slice the Potatoes (4).
step 2 Halve and thinly slice the Potatoes (4).
step 3
Heat Vegetable Stock (2 cups) and when it's boiling, add the Swordfish Fillet (1) with its skin removed, Salt (1 pinch), Ground Black Pepper (1 pinch) and Fennel Pollen (1 pinch). Braise for about 10-20 minutes, depending on the thickness of the fish.
step 3 Heat Vegetable Stock (2 cups) and when it's boiling, add the Swordfish Fillet (1) with its skin removed, Salt (1 pinch), Ground Black Pepper (1 pinch) and Fennel Pollen (1 pinch). Braise for about 10-20 minutes, depending on the thickness of the fish.
step 4
Heat a skillet and add the Butter (2 Tbsp).
step 4 Heat a skillet and add the Butter (2 Tbsp).
step 5
When the butter starts to brown, add sliced potatoes, Salt (to taste), Ground Black Pepper (to taste) and Fennel Pollen (1 pinch). Cook for about 7 minutes over medium-low heat, stirring occasionally.
step 5 When the butter starts to brown, add sliced potatoes, Salt (to taste), Ground Black Pepper (to taste) and Fennel Pollen (1 pinch). Cook for about 7 minutes over medium-low heat, stirring occasionally.
step 6
Add Zucchini (1) and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen.
step 6 Add Zucchini (1) and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen.
step 7
Add Garlic (1 clove) and cook for 1 minute more. Taste and adjust seasoning if needed.
step 8
Divide Pie Crust (1) into 3 equal pieces and roll them out. Place them on a baking sheet.
step 8 Divide Pie Crust (1) into 3 equal pieces and roll them out. Place them on a baking sheet.
step 9
Divide potato mixture between the three crusts and spoon onto one side. Top with Tomato (1) and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
step 9 Divide potato mixture between the three crusts and spoon onto one side. Top with Tomato (1) and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
step 10
Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork.
step 10 Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork.
step 11
Beat the Egg (1) and brush the pastry with it. Sprinkle with Coarse Sea Salt (to taste).
step 11 Beat the Egg (1) and brush the pastry with it. Sprinkle with Coarse Sea Salt (to taste).
step 12
Bake for 25-30 minutes on a rack placed in the top third of the oven.
step 12 Bake for 25-30 minutes on a rack placed in the top third of the oven.
step 13
Enjoy!
step 13 Enjoy!
Tags
American
Fish
Shellfish-Free
Dinner
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