1 open-faced cod fillet with approximately 2 kg, gutted and scaled
1 package of puff pastry (500 g) frozen
2 liters of water
1 small onion (70 g), coarsely chopped
1 stalk of celery (80 g) cut into pieces
1 medium-sized carrot (180 g), peeled and cut into pieces
4 sprigs of fresh parsley
1 tablespoon of salt or to taste
1 dash of black pepper
Melted butter (for greasing)
1 tablespoon of chopped fresh thyme
Bread crumbs (for dusting)
For the filling:
1 small onion (70 g), finely chopped
1 tablespoon of pitted and rinsed green olives, coarsely chopped
1 mashed garlic clove
10 pitted and sliced green almonds
1/2 tablespoon of salt or to taste
1 dash of black pepper
1 open-faced cod fillet with approximately 2 kg, gutted and scaled
1 package of puff pastry (500 g) frozen
2 liters of water
1 small onion (70 g), coarsely chopped
1 stalk of celery (80 g) cut into pieces
1 medium-sized carrot (180 g), peeled and cut into pieces
4 sprigs of fresh parsley
1 tablespoon of salt or to taste
1 dash of black pepper
Melted butter (for greasing)
1 tablespoon of chopped fresh thyme
Bread crumbs (for dusting)
For the filling:
1 small onion (70 g), finely chopped
1 tablespoon of pitted and rinsed green olives, coarsely chopped
1 mashed garlic clove
10 pitted and sliced green almonds
1/2 tablespoon of salt or to taste
1 dash of black pepper
Rinse the fish thoroughly in running water on both sides
Thaw the puff pastry according to the package instructions. Reserve
In a large saucepan, place the fish, water, onion, celery, carrot, parsley, salt, and pepper
When it starts to boil, reduce the heat and cook for only 4 minutes (to prevent the fish from breaking apart)
Gently remove the fish and reserve
Prepare the filling: in a bowl, mix all the ingredients well
Stuff the fish and arrange it on a buttered baking dish
Sprinkle with thyme
Preheat the oven to 220°C (hot)
On a floured surface, roll out the puff pastry into a rectangle shape and cover the fish with it
Fold the edges down to secure them under the fish
Press firmly so it doesn't come undone
Make three cuts in the pastry using a sharp knife to allow steam to escape
Bake in the preheated oven until the pastry is golden brown (about 25 minutes)
Serve afterwards
498 calories per serving
Obs.: 1
The vegetable broth used in cooking the fish can be used to prepare soups
2
If desired, warm 1/2 tablespoon of butter, sauté the vegetables from the broth, and serve them with the fish.
