Cheesy Fish Puffs

Any kind of fresh white fish fillets may be used in this recipe. Puffs can be eaten hot or cold but I always serve them hot for dinner accompanied with carrots, peas, potatoes and tartar sauce. Recipe serves 4.

Ingredients:

12 1/2 ounces (400 g) white fish fillets
1 tablespoon lemon juice
2 teaspoons tomato paste
1/2 cup grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
12 ounce (375 g) packet frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon milk

Method:

1. Remove skin and bones from fish. Process fish, juice and paste until smooth. Transfer fish mixture to a medium bowl, add cheese and parsley, mix well.
2. Cut pastry in half, roll out one half pastry on a lightly floured surface to a 9 x 13 inch (22 x 32 cm) rectangle. Cut pastry into 8 even sized rectangles. Spread fish mixture evenly over each rectangle leaving a 1/2 inch (1 cm) border.
3. Roll out remaining pastry to 10 x 14 inch (26 x 36 cm) rectangle, cut pastry into 8 even sized rectangles.
4. Brush edges of each filled pastry rectangle with water, place other pastry rectangles over fish mixture, press edges together firmly. Pinch edges to make a frill.
5. Place puffs onto greased oven tray, cut 3 small slits in top of each puff, brush with combined egg and milk. Bake in moderately hot oven for about 15 minutes or until golden brown.

Pan Fried Curried Fish

I prefer bream, but any type of fresh white fish fillets can be used to make this quick and easy summer dinner. Cook fish as close to serving time as possible and serve with a green salad. Recipe serves 4.

Ingredients:

2 ounces (60 g) butter
1 tablespoon curry powder
4 spring onions (scallions), chopped
1 clove garlic, crushed
2 teaspoons grated lemon rind
4 white fish fillets
3 teaspoons lemon juice

Method:

1. Melt butter in frying pan, stir in curry, spring onions, garlic and lemon rind, stir over heat until spring onions are tender. Add fish to pan, cook until fish is tender, turning once. Sprinkle with juice before serving.