|This gourmet-looking puff pastry seafood dish is quick to assemble and sure to impress! Recipe by Tamara Saslove and Elis Halenko of The RD Collective.|
The RD Collective
This gourmet-looking puff pastry seafood dish is quick to assemble and sure to impress! Recipe by Tamara Saslove and Elis Halenko of The RD Collective.
Here's Chef's version, now it's your turn!
DID YOU KNOW?
Sole are a type of flatfish with delicate flesh and a mild, slightly sweet flavor. MSC certified SOLE is fished in the Northeast Atlantic and NorthEast Pacific.
DID YOU KNOW?
Sole are a type of flatfish with delicate flesh and a mild, slightly sweet flavor.
MSC certified SOLE is fished in the Northeast Atlantic and NorthEast Pacific.
|Sole includes a number of different species, including fish like rock sole, dover sole, yellowfin sole, petrale sole, and more.||Sole is a good source of zinc, which helps the body's immune system fight off infections.|
Ready to cook? Let's see what you need!
½ lb (200g) MSC certified Great Value sole filets from Walmart, defrosted and patted dry
½ lemon, juiced (divided)
1/3 lb (150g) frozen spinach, thawed and drained very well
8 canned artichoke halves, drained
3/4 cup (177mL) whipped cream cheese
3 cloves garlic, grated
1 sheet of puffed pastry, thawed in the fridge overnight
1 egg (for egg wash)
1/3 + 1/2 t salt (divided)
black pepper, to taste
Heirloom or cherry tomatoes, sliced for garnish
6 servings (1 pastry per serving)
Calories: 310 kcal
Total Fat (g): 20 g
Cholesterol: 55 mg
Sodium: 750 mg
Total Carbs: 25 grams
Fibers: 4 grams
Sugars: 2 grams
Protein: 12 grams
Preheat oven to 450F and line a baking sheet with parchment paper.
Place Great Value fish fillets on baking sheet, sprinkle with ⅛ tsp salt and some black pepper, next squeeze the juice from ¼ of a lemon over top. Place the fish into preheated oven and bake for 4 minutes.
Remove fish from oven, allow to cool, and reduce oven temperature to 375F. Line a new baking sheet with parchment paper, set aside.
Prepare your remaining ingredients - ensure that you squeeze out all of the water from the spinach, using a clean tea towel.
Next, in a medium bowl, combine fish, spinach, artichokes, cream cheese, garlic, remaining ½ tsp salt, remaining lemon juice and some black pepper. Mix well until artichokes & fish are broken up and everything is incorporated, but still a bit chunky.
Remove puff pastry from the fridge and unroll it. Place it on the parchment paper lined baking sheet. Leaving a 2 inch border around the edges, spread the filling onto the puff pastry and fold up the sides all around the filling.
In a small ramekin, whisk the egg and then using a pastry brush, brush the edges of the pastry with the egg wash. Place the baking sheet with the galette into the preheated oven and bake for 40-45 minutes until golden brown on the edges and the bottom. Allow to cool 10-15 minutes before slicing and enjoy!
Now enjoy your dish in the knowledge you've helped protect our oceans.
Because sustainable seafood is...
...AND OUR OCEANS TOO
AND WE NEED OUR OCEANS TO THRIVE
|They contain 80 percent of our world’s biodiversity.||They’re the lungs of our planet, providing us with the oxygen we need.||And they feed over 3 billion people.|
|They contain 80 percent of our world’s biodiversity.|
|They’re the lungs of our planet, providing us with the oxygen we need.|
|And they feed over 3 billion people.|
So the next time you buy fish, remember to look for the blue fish label.
This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats, and livelihoods.
ABOUT TAMARA & ELIS
Tamara Saslove, Dietitian & Chef and Elis Halenko, Dietitian, Food Stylist & Photographer. Co-Founders of The RD Collective, a community and business coaching platform for dietitians and nutrition professionals to learn & connect.
Chef Charlotte portrait: Rick O'Brien
Chef dish photo: Rick O'Brien
Lobster illustration: © Scandinavian Fishing Year Book