This is probably one of my favorite dish that a friend introduced me to a little while back. Although it is not gluten free or dairy free, I can assure you that, once in a while, this dish deserves the indulgence and sacrifice. For some of you, if gluten is an issue, replace it with gluten free puffed pastry which is available at health food stores and now can be found in Coles (an Australian major supermarket). Be mindful that ready made gluten free products are not often the healthiest.
I opted for butter puffed pastry as I believe in using natural fats rather than the low fat or vegetable oil base pastry. Reason is, most of the low fat puffed pastry or oil base pastry sheets uses cheap processed oil or Palm oil (a big no no in my books). So, since I don’t indulge in using butter very often, when I do eat baking goods, I opt for the real stuff – butter!
1 tsp coconut oil
3 cloves garlic
1/2 lemon – juice
1/4 cup grated Pecorino Romano cheese
Dash of salt and pepper
1 sheet of puffed pastry (butter if possible or look for gluten free)
250g Trout Fillet
Preheat oven at 180 degrees Celsius. Heat oil and sauté leek and garlic until slightly brown. Add lemon juice, salt and pepper. Stir to mix. Sprinkle cheese over the top and turn off heat to allow cheese to slowly melt. Set aside. Place trout fillet onto pastry sheet diagonally near the top half (this is such that you can fold pastry over the fish into a triangle). Spoon the topping onto the fish and then fold the bottom corner of the sheet to meet top corner into a triangle. Seal around the sides by either making small folds or press down along the sides with a fork. It is really up to you how you want to wrap the fish. Place on a baking sheet lined with baking paper. Bake for 30 minutes or until pastry is slightly brown. Enjoy and serve with a salad.
Tell me what you think and please share with your friends.