Fish and peppers en croute

Fish and peppers en croute


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About this recipe: This fish and peppers en croute is a wonderful, fancy meal for two, ideal for special occasions. Despite the name, this is actually a very simple meal to prepare and you can use whichever fish you prefer, most fillets should work well!


Serves: 2 

  • 1 (250g) sheet frozen puff pastry
  • 1 (250g) boneless fish fillet of your choice
  • salt and pepper, to taste
  • 4 tablespoons feta or goat's cheese
  • 50g roasted peppers, sliced
  • 1 sprig thyme, leaves removed
  • 1 egg, lightly beaten

Prep:10min  ›  Cook:30min  ›  Extra time:30min resting  ›  Ready in:1hr10min 

  1. Preheat the oven to 220 C / Gas 7.
  2. Defrost the pastry for 30 minutes. Once defrosted, cut lengthways into two rectangles.
  3. Cut the fish fillet into two pieces then place one piece in the middle of each pastry rectangle. Season well then sprinkle with feta cheese (or goat's cheese), a little roasted pepper and some thyme.
  4. Secure the edges of the puff pastry together, so it resembles a pouch then brush the tops with egg. Transfer to a baking tray.
  5. Bake in the preheated oven to 30 minutes until the puff pastry is risen and golden brown and the fish flakes easily with a fork. Remove from the oven and serve warm.

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