Mediterranean Trout Wellington

I love love fish and seafood! But living far from any real bodies of water means that fresh fish and variety of fish may be a little scarce. So lately I've given myself a challenge to eat fish at least twice a week, meaning that I need to be a little creative in the fish-dish creation. This fish-dish version of a wellington is one of my favourites. I usually have a salmon version of the wellington (which I will be putting up in the near future), however the trout at the market looked so delicious I thought about revamping my fish wellington.

This "mediterranean" version has a creamy taramasalata, spinach, feta and black olives. It's crispy on the outside and totally savoury in the inside..... and one of the best parts, it may look super complicated .......but this is a 30 mins meal!

What you'll need:

• 1 medium sized filet of Trout (fresh is always better)

• 2 Tbsp of white wine

• 2 cups of spinach

• 1 clove of crushed garlic

• 1/4 cup of red onion

• 1/2 cup of Taramasalata

• 1/4 cup of crumbled feta

• 1/4 black olives

• 1 sheet of frozen puff pastry

• 1 beaten egg (for egg wash)

• Salt & pepper to taste

• Parchment paper

What you'll do:

Defrost the puff pastry sheet, may take about 5 mins (make sure it is still cool when you roll it out).

Preheat your oven to 375 degrees

In a skillet, cook the spinach, garlic and red onion, until the spinach and onion have cooked down, set aside.

Take a baking sheet and line it with parchment paper. Roll out your puff pastry.

Salt and pepper your trout, and place it in the middle of your puff pastry, sprinkle the white wine over the fish. On the salmon, spread the Taramasalata . On top of the Taramasalata, add the crumbled feta & olives. Then, add the cooked spinach and olives.

Take your beaten egg and a kitchen brush, and brush the outer edges of the puff pastry. Take the top ends and bring them in, and take the side ends and tuck everything together, enveloping everything . You're creating essentially a little food pocket.

Take the remaining egg wash and brush all of the puff pastry.

Bake the Wellington for 25-30 mins, and let stand about 5 mins on a cool rack.

That's it! Pair it with a yummy soup or salad, and you have yourself an easy fish-dish!

***TIP! Add vegetables that you have laying around in your fridge. Add cherry tomatoes for an extra layer, artichokes or zucchini! Trout pairs well with so so many types of vegetables.