Fish and vegetables in puff pastry

Ingredients for 4 servings:

• 4 fish fillets, e.g. pollock, thawed
• 2 tomatoes
• 2 handfuls of fresh leaf spinach or 4 thawed frozen cubes
• 3 clove(s) garlic, squeezed
• 2 tbsp parsley, chopped
• 4 tbsp sour cream
• 1 tbsp olive oil
• 2 slices of cheese
• 1 pack of puff pastry
• ½ lemon(s)
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Baby-led weaning (BLW) and finger food for babies; a family meal for all ages

Preheat the oven to 200 degrees Celsius (top/bottom heat). Wash the fish fillets if necessary and pat dry. Season all fillets except the baby fillet with salt and pepper. Drizzle all 4 fillets with lemon juice. Mix together the sour cream, crushed garlic, olive oil, parsley, and nutmeg. Slice the tomatoes and remove the stems. Cut the puff pastry into 4 pieces, place the spinach leaves in the center of each piece, and place the fillets on top of the spinach—remember the baby piece! Top each piece with 2-3 tomato slices and 1 tablespoon of the sour cream mixture, depending on the size. Fold the puff pastry upwards and place half a slice of cheese on the “seam” to prevent it from bursting. Bake for 30 minutes. Serve with salad or baked vegetables. Caution: Be careful of bones when cutting up the baby portion! Variation: Use tomatoes, mozzarella, and Italian herbs.