Grilled Snapper

Poisson en Croute

1 pound white fish, skinless, boneless and finely minced
1 onion, finely chopped 
1 red bell pepper
¼ cup green olives, finely chopped
¼ cup chopped cilantro, finely chopped 
2 tablespoons bread crumbs
1 tablespoon fresh lemon juice 
1 teaspoon paprika
Salt and pepper
1 10oz bag baby spinach
1 large carrot, sliced on the diagonal
Olive oil for sautéing 
1 egg white and 1 egg yolk
One package Pepperidge Farm puff pastry
1 egg white and 1 egg yolk

On open flame on stove top, place the red pepper and keep turning until the skin is completely charred. 
Place in a plastic bag for 15 minutes, then peel, seed and dice into small pieces.
Warm oil in a pan over medium heat, add onion and cook until translucent.
In a large bowl, place the fish, onion, olives, breadcrumbs, paprika, salt and pepper and mix well, then set aside.
Sauté the carrots in one tablespoon of olive oil til just tender and season with salt and pepper
Sauté the spinach for two minutes in one tablespoon of olive oil til starts to wilt.


roll out puff pastry into a , place it so it is a diamond facing you .corner up , or cut out a piece of paper into a fish shape and use to cut your pastry dough.
Place the on a sheet pan with parchment paper, place the carrots first, the fish filling and a layer of spinach.
Brush eggwhite around the edge of the dough, place a top layer of dough and press down to seal with a fork and make a pretty pattern.
Brush top with egg yolk.
Bake at 425 degrees for approximately 20 minutes or until dough is golden .

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