SERVES: 4
PREPARATION TIME: 30 Mins
LEVEL: Easy
INGREDIENTS
2 sheets Puff Pastry
1kg Barramundi Fillet, pat dry
1 packet Spinach, blanced
1-2 tsp Mushroom Powder
Some Garlic Powder
Some Pepper
Some Italian Mix Herbs
Aquafaba/ Egg yolk
Lemon Dill Sauce
1 tsp Butter
1 tsp Minced Garlic
1 Tbsp Chopped Dill
200ml Cooking Cream
1 Tbsp Lemon Juice
METHOD
1. Pat dry the Barramundi Fillet.
2. Lay a sheet of puff pastry on a baking pan.
3. Lay the Barramundi in the middle.
4. Season the fillet with mushroom powder, garlic powder and mixed italian herbs.
5. Lay the spinach nicely on top of the Barramundi fillet.
6. Brush the pastry with aquafaba (or beaten egg yolk)
7. Place another puff pastry sheet on top of the fish and press the sides to seal.
8. Cut to the shape that you desire.
9. Brush the top with aquafaba (or beaten egg yolk). Bake at 200 degree at 20-25 mins till the top turns golden brown and puffed up nicely.
Lemon Dill Sauce:
10. Stir-fry butter, garlic and dill on the saucepan, once fragrant add the cooking cream and lemon juice. Simmer and stir till thicken.