'2 tablespoons of butter or margarine'
'1 medium onion, finely chopped'
'Salt and black pepper to taste'
'4 cups of tightly packed spinach leaves'
'All-purpose flour for dusting'
'1 package of frozen puff pastry (400g)'
'1 fish weighing 2 kg (robalo, badejo, vermelho etc.), cut into 2 fillets, without skin, bones, head or tail (about 600g per fillet)'
'1 beaten egg'
'Egg and tomato sauce (see recipe below)'
'Fresh parsley for garnish'
'2 tablespoons of butter or margarine'
'1 medium onion, finely chopped'
'Salt and black pepper to taste'
'4 cups of tightly packed spinach leaves'
'All-purpose flour for dusting'
'1 package of frozen puff pastry (400g)'
'1 fish weighing 2 kg (robalo, badejo, vermelho etc.), cut into 2 fillets, without skin, bones, head or tail (about 600g per fillet)'
'1 beaten egg'
'Egg and tomato sauce (see recipe below)'
'Fresh parsley for garnish'
'In a large skillet, sauté the onion in butter or margarine with salt and black pepper until it's soft and translucent, stirring occasionally.'
'Add the spinach leaves and cook until they wilted, stirring occasionally.'
'Preheat the oven to high heat (220°C).'
'On a floured surface, divide the puff pastry into two portions.'
'Roll out one portion to be 5 cm wider and 10 cm longer than the fish fillets.'
'Place a fish fillet on top of the pastry.'
'Remove the spinach leaves with a slotted spoon, squeeze out any excess moisture, and spread it evenly over the top.'
'Cover with the second fish fillet.'
'Shape the remaining pastry to be 3 cm thicker all around except at one end where it should be about 8 cm thicker to form the tail.'
'Cut off the excess pastry to resemble a fish tail.'
'Roll out the remaining pastry in the same manner.'
'Place it on top of the fish fillets.'
'Brush the edges of the bottom layer with a little beaten egg.'
'Fold the two portions of pastry together and press the edges to seal.'
'Trim any excess pastry from the edges to form scales.'
'Brush the entire surface with beaten egg and bake in a moderate oven (180°C) for 15 minutes, then reduce heat to low (150°C) for an additional 20 minutes.'
'Serve with sauce and garnish with fresh parsley
Enjoy! (10 servings.)'
