Baking Fish in a Pastry Case

Preparation info
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By Anne Willan

Published 1989

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Large and small whole fish or fish fillets can be baked in a case of puff pastry or brioche. Well-flavored fish with a firm texture such as snapper or sea bass are best suited to this method; salmon is another favorite. Soft-fleshed fish like hake produce too much liquid during cooking. Preparation can be as quick as a brushing of oil so the fish does not stick, as simple as a stuffing of herbs