- 6
- 60 mins
- 85 mins
Ingredients
- 1 lime
- 1 egg
- 1 tbsp. water
- 2 tbsp. chopped fresh cilantro leaves
- 1 clove garlic, minced
- 1 tbsp. olive oil
- 1 lb. tilapia or other firm white fish fillets, cut into large pieces
- Salt
- Ground black pepper
- All-purpose flour
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- Assorted Toppings (sour cream, salsa, guacamole, shredded cabbage and/or chopped red onion)
Preparation
Step 1
Directions
Heat the oven to 400°F. Grate the zest and squeeze the juice from the lime. Beat the egg and water in a small bowl with a fork.
Stir the lime juice, lime zest, cilantro, garlic and oil in a medium bowl. Add the fish and toss to coat. Season with the salt and black pepper.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Repeat with the remaining pastry sheet.
Divide the fish mixture among the bottom halves of the pastry squares. Brush the side edges of the pastry squares with the egg mixture. Fold the pastry down over the filling and press the sides to seal, leaving the bottom unsealed. Place the pastries onto 2 baking sheets.
Bake for 20 minutes or until the pastries are golden brown and the fish mixture is cooked through. Let the pastries cool on the baking sheets on wire racks for 5 minutes. Top with the Assorted Toppings, if desired.