Pagrus • Oven • 20′ • Easy
Pagrus fillet with spinach and shrimp wrapped in puff pastry
- Preparation time
- 15
- Cooking time
- 20
- Difficulty level
- Easy
- Servings
- 4
Recipe Ingredients
Nutritional Value
| Nutrient | Per 100 g | Per 300 g |
|---|---|---|
| Energy (kcal) | 280 kcal | 840 kcal |
| Fat | 16.6 g | 49.8 g |
| Fat of which saturated | 2.6 g | 7.9 g |
| Fat of which saturated monounsaturated | 4.9 g | 14.8 g |
| Fat of which saturated monounsaturated | 8 g | 24 g |
| Carbohydrates | 15.6 g | 46.8 g |
| Carbohydrates of which sugars | 1 g | 2.9 g |
| Dietary Fiber | 0.7 g | 2 g |
| Proteins | 15.6 g | 46,8 g |
| Salt | 0.4 g | 1.2 g |
| Salt | 2.4 mcg | 7.2 mcg |
| Calcium | 42.5 mg | 127.5 mg |
| Iron | 1.5 mg | 4.4 mg |
Recipe Steps
-
Step .01
Preheat the oven to 220 degrees Celsius.
-
Step .02
Place the shrimp, olive oil and spinach in a bowl and season.
-
Step .03
Cut the pastry into 4 strips measuring 10 x 15 cm
-
Step .04
Place 1 Pagrus fillet on each pastry strip and season with pepper and salt.
-
Step .05
Spoon 1 – 2 tablespoons of the shrimp and spinach mixture onto the fish and fold the pastry after brushing the ends with the egg wash.
-
Step .06
Place the pastry-wrapped Pagrus fillets onto an oven tray lined with parchment paper.
-
Step .07
Brush with the egg wash, sprinkle with the black sesame and bake for 15-20 until golden brown.
-
Step .08
Serve with tender salad greens with vinaigrette.
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