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RECIPE
15 INGREDIENTS13 STEPS1hr 5min

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.
Fish Wellingtons Recipe | SideChef
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.
DeMaCuisine
I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
http://www.de-ma-cuisine.com
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DeMaCuisine
I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
http://www.de-ma-cuisine.com
1hr 5min
Total Time
$4.81
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2 cups
Vegetable Stock
or White Wine
1
Swordfish Fillet
or Halibut Filet, Skin Removed
1 pinch
2 pinches
Fennel Pollen
2 Tbsp
4
Small  Potatoes
to taste
1
Small  Zucchini , thinly sliced
1 clove
Garlic , minced
1
Pie Crust
1
Tomato , sliced
1
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Nutrition Per Serving

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CALORIES
889
FAT
42.4 g
PROTEIN
21.8 g
CARBS
105.6 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
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 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 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 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 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 13
Enjoy!
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Nutrition Per Serving
Calories
889
% Daily Value*
Fat
42.4 g
54%
Saturated Fat
18.7 g
94%
Trans Fat
0.0 g
--
Cholesterol
153.1 mg
51%
Carbohydrates
105.6 g
38%
Fiber
7.7 g
28%
Sugars
6.3 g
--
Protein
21.8 g
44%
Sodium
1237.4 mg
54%
Vitamin D
0.5 µg
2%
Calcium
53.0 mg
4%
Iron
3.1 mg
17%
Potassium
445.4 mg
9%
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