![author_avatar](https://www.sidechef.com/profile/54c74f835267dd0e507186bf.jpeg?d=96x96)
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](https://www.sidechef.com/ingredient/a65f41ca-02a1-4b26-b601-4bd3913fd923.jpeg?d=96x96)
2 cups
Vegetable Stock
or White Wine
![Swordfish Fillet](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
1
Swordfish Fillet
or Halibut Filet, Skin Removed
![Fennel Pollen](https://www.sidechef.com/ingredient/2a52f502-bb0a-4989-a169-910411b50bfb.jpeg?d=96x96)
2 pinches
Fennel Pollen
![Pie Crust](https://www.sidechef.com/ingredient/77e676d2-c528-4a1b-9f24-728322570d63.jpeg?d=96x96)
1
Pie Crust
Nutrition Per Serving
VIEW ALL
Calories
889
Fat
42.4 g
Protein
21.8 g
Carbs
105.6 g