Baking Fish in a Pastry Case

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