(Hog)fish En Croute

A crisp and buttery pastry wrapped fish that's perfect as a centerpiece dish this Holiday Season.

Are you looking for the perfect seafood centerpiece this season? Look no further because this pastry wrapped fish is sure to be a show-stopper! This Fish En Croute can be beautifully plated with roasted vegetable or herbed stuffing for a mouth watering alternative to the classic turkey or ham.

Classic flavors that make a memorable holiday

This Fish en Croute starts with whole filleted hogfish that can be swapped out for any large fillets you'd like (try salmon, snapper or mackerel). It's then smothered in an herbed butter and wilted watercress before wrapping up in a flakey vegan puff pastry, brushed with apricot preserved and baked to perfection.

(Hog)fish En Croute

(serves 4-6)

Ingredients

• 1 whole filleted hogfish, snapper or 4 large fillets of your choice (see video for reference)

• 1-2 sheets vegan puff pastry, thawed

• 4 cups watercress, wilted

• Juice of 1/2 lemon

• 1 tbsp apricot preserves

Herbed butter

• 1 tbsp pesto

• 1 tbsp chopped garlic

• 2 sprigs freshly chopped rosemary

• 1 tbsp freshly chopped oregano

• 1/4 cup vegan butter, softened

vegan bearnaise sauce

• 2 tbsp cashew base (i use the brand, Joi)

• 2 tbsp water

• Squeeze of lemon juice

Method

1. Preheat oven to 400 degrees F.

2. Measure out the amount of puff pastry needed to fully wrapped the fillets when placed on top of one another (see video). If needed, roll out the pastry slightly to achieve the correct size.

3. Mix the herbed butter ingredients together and set aside. Place the watercress in a frying pan on medium heat with a tbsp or two of water and heat the watercress until wilted. Turn off the burner and set aside to cool completely.

4. Pat dry the fish fillets and lay 1/2 of them down in the center of the puff pastry. Spread the herbed butter over the top evenly and place the wilted watercress on top of the butter. Place the second fillet(s) directly over the top of the watercress to create a sandwich. Squeeze the juice of 1/2 a lemon over the fish.

5. Gently pull one size of the puff pastry over the top of the fish and then the the other side, create a seal with a bit of water and roll the edges together. To close up the remaining ends, roll the pastry firmly so there are no gaps, creating a small package. Seal with water.

6. Line a baking tray with parchment paper and gently flip the puff pastry package over so the seams are hidden underneath on the baking tray.

7. With a sharp knife, score a design on the top of the puff pastry without fully puncturing the top.

8. Mix equal parts apricot preserves and water and brush the puff pastry with a light layer.

9. Place in the oven for 25-30 minutes, depending on the thickness of your fish.

10. Serve with a side of vegan béarnaise. Simply heat the ingredients for 10-15 seconds and whisk before topping.

You can find the video for this recipe on Instagram @The_fishbish as well as my other holiday favorites! I hope this fish En Croute makes it onto the table this winter and don't forget to share all of your creations with me ! Stay cozy, bishes!