Stainless steel tray
1 roll of puff pastry
1 red pepper
Coriander or flat leaf parsley
4 small portions of firm fish,
around 50 g each
1 Cut the pepper in half, remove the stalk, seeds and white
membranes, then cut into strips lengthways. Cut the stalk off
the top of the courgette, then cut it into slices lengthways.
2 Cut the puff pastry into four equal-sized rectangles.
3 Lay the pepper and courgette diagonally across the pastry
pieces, sprinkle with the plucked coriander or parsley,
season with salt and pepper, then place the fish on top. Pull
the two free corners of the pastry over the fish.
4 Cover the stainless steel tray with baking parchment and put
the puff pastry parcels on it.
5 Put the stainless steel tray into the cold cooking space at
level 2. Professional baking 210 °C, 25 minutes.