Fresh Catch Wellington
- SERVES
- 8
- COOK TIME
- 40 Min
Try this lighter version of an European Classic. Our Fresh Catch Wellington features a buttery pastry filled with moist fish and creamy veggies and mozzarella cheese. Our American twist is pure savory goodness that is sure to impress!
What You'll Need
- 1 pound (about 2 pieces) U.S. farm-raised catfish
- 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 1/2 cup shredded mozzarella cheese
- 1 (4-ounce) jar diced red peppers, drained
- 2 tablespoons onion soup mix
- 1 (17.3-ounce) package frozen puff pastry, thawed
- Cooking spray
What to Do
- Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
- Place catfish on baking sheet and bake 15 to 20 minutes, or until it flakes easily with a fork. Let cool and break into bite-sized pieces. Increase oven to 400 degrees F.
- In a large bowl, gently mix fish, spinach, cheese, red peppers, and soup mix until combined.
- Unfold each puff pastry onto a large cutting board. Spoon half of the catfish mixture lengthwise down the center of each pastry sheet. Cut slits one inch apart lengthwise down each side of filling on both sheets of pastry. Braid dough over filling, overlapping to form "X" shapes.
- Using 2 spatulas, carefully transfer filled pastries to baking sheet. Spray tops with cooking spray and bake 25 to 30 minutes. Serve immediately.
Make-Ahead Tip
This can be assembled and refrigerated up to 8 hours before baking, or frozen to bake off at another time.
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