Preparation Time

Preparation Time

15'

Cook Time

Cooking Time

20'

Servings

Servings

4

Ingredients

  • 4 skin-off Pagrus fillets (small)
  • 2 tbsp olive oil
  • 60 gr small shrimp (peeled)
  • 2 tbsp flour
  • 1 egg beaten with 2 tbsp milk for coating
  • 400 gr puff pastry
  • 50 gr baby spinach
  • 2 tsp black sesame
  • salt and freshly-ground pepper
  • tender salad greens and 3 tbsp vinaigrette for serving

Nutrition Information

Per 100gr

Per 300gr portion

Energy (kcal)

280 kcal

840 kcal

Fat

16.6 g

49.8 g

Fat of which saturated

2.6 g

7.9 g

Fat of which saturated monounsaturated

4.9 g

14.8 g

Fat of which saturated monounsaturated

8 g

24 g

Carbohydrates

15.6 g

46.8 g

Carbohydrates of which sugars

1 g

2.9 g

Dietary Fiber

0.7 g

2 g

Proteins

15.6 g

46,8 g

Salt

0.4 g

1.2 g

Salt

2.4 mcg

7.2 mcg

Calcium

42.5 mg

127.5 mg

Iron

1.5 mg

4.4 mg

Preparation

Step 1

Preheat the oven to 220 degrees Celsius.

Step 2

Place the shrimp, olive oil and spinach in a bowl and season.

Step 3

Cut the pastry into 4 strips measuring 10 x 15 cm

Step 4

Place 1 Pagrus fillet on each pastry strip and season with pepper and salt.

Step 5

Spoon 1 – 2 tablespoons of the shrimp and spinach mixture onto the fish and fold the pastry after brushing the ends with the egg wash.

Step 6

Place the pastry-wrapped Pagrus fillets onto an oven tray lined with parchment paper.

Step 7

Brush with the egg wash, sprinkle with the black sesame and bake for 15-20 until golden brown.

Step 8

Serve with tender salad greens with vinaigrette.