Lemon Basil Tilapia Pockets

13 June 2015

I hope everyone had a wonderful fourth of July! A few weeks ago I tried making something that I suppose can be called a Pork Wellington and had a sheet of puff pastry leftover. It just sat there staring at me every time I would open the freezer, just tempting me to use it again. So today I succumbed to temptation and created this dish. I love using fresh herbs and citrus in my cooking so that is the route I took in designing this delectable dinner. The plating and picture did not turn out as I had hoped but the flavor was undeniable.

The meal started with the sound you hear as the crunchy crust crackle underneath the knife. Then came the initial bite where you taste the warm crispy puff pastry followed with the soft flaky texture of tilapia concluding with a tang of lemon and basil lingering on your lips. The Lemon-Basil Sauce gave it an extra oomph and refined aftertaste of freshness. I think this would make a great meal served with the Apple-Cucumber Salad!

1 lb Tilapia fillets cut into 1" pieces	1. Wash fillets in salt-vinegar-water mix to remove any fishy odor, pat dry with a paper towel and set aside.
0.5 oz basil coarsely chopped	2. Put all ingredients into a food processor and blend into a pesto-like consistency. 3. Toss the fish and pureed ingredients together and let marinate for at least 30 minutes or overnight in the refrigerator.
3 garlic cloves, peeled
1 oz parmesan cheese, grated
1/2 tsp black pepper
1/2 tsp salt
3 tbsps lemon juice
1/4 cup olive oil
1 sheet of frozen puff pastry	4. Defrost the puff pastry per manufacturer’s instructions. 5. Roll out the pastry on a lightly floured surface. 6. Cut pastry into 3 strips following the perforated lines then cut each strip in half to make a total of 6 pieces of pastry. 7. Roll pastry into squares with about _ of the original thickness. 8. Split fish into 6 equal portions reserving marinade, place one portion into the center of each pastry square. 9. Brush pastry edge with water, then bring all four corners of the dough to the center and pinch the sides together sealing it closed to form a square pocket. 10. Bake at 400F on the middle rack for about 50 minutes until the pastry is golden and the fish cooked through. (Cover loosely with foil if the pastry is browning too quickly.) 11. Serve with a side of Lemon Basil Sauce.
Flour
water

Lemon-Basil Sauce
1 tbsp butter	1. On medium heat melt butter in a small saucepan.
1 tbsp flour	2. Add flour and whisk constantly until lightly brown.
1/3 cup water	3. Add water and lemon juice to marinade and pour slowly into pan while whisking continuously until the sauce thickens (about 5 minutes).
3 tbsp lemon juice
Marinade
1/2 tbsp butter	4. Turn off heat and mix in the butter until incorporated.