Zucchini and Hake in Puff Pastry

I was in Spain for Thanks Giving and I bought a cooking magazine called “Comer Bien” Great recipes. This is one of them. The original name of the recipe is “Hojaldre de merluza y calabacin” The recipe yields 4 portions; my daughter and I eat 2 one day and we had the other 2 the next day. It reheats very well and actually tasted even better the second day. You can substitute the hake for “your favorite” white fish.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 (17 1/3ounce) box puff pastry (I use Pepperidge Farm)
• 8  ounces  hake fillets
• 12  ounces zucchini, shredded
• 1  garlic clove, finely chopped
• 8  fresh basil leaves, chopped
• 8  green olives, sliced
• 2  tablespoons  Italian breadcrumbs
• 1  cup dry white wine
• 1  carrot
• 1  celery rib
• 1  small onion
• 4  tablespoons olive oil
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh coarse ground black pepper

Directions

1. Sautee garlic in olive oil.
2. Add zucchini and olives. Season with salt and pepper and cook for about 5-6 minutes.
3. Turn of the heat and mix in the basil.
4. Meanwhile boil fish fillets in water seasoned with a little salt, the carrot, celery, onion and wine; for about 2-3 minutes. Drain and flake. (Discard vegetables).
5. Cut the pastry sheets in 8 rectangles.
6. Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
7. Divide1/2 of the sautéed zucchinis on top of the 4 rectangles with the bread crumbs.
8. Add a layer of hake on top of the zucchinis and finish with a layer of zucchinis.
9. Cover the 4 rectangles with the remaining pastry. Seal the edges pressing firmly with a fork.
10. Bake in a 400-degree oven for 20 minutes.