Fillet of sea bass in puff pastry

Description

Very juicy, tasty fish. Doubt what to call this dish - with the fish pie, or just baked fish. Doubts have disappeared, when I tried the finished dish. Is it just fish, because the test is small and it is necessary only to preserve the juiciness of the fish.

Ingredients

The dough is flaky yeast

500 g
Grouper

2 piece
Onion

1 piece
Tomato

1 piece
Cheese

100 g
Spices
Salt
Chicken egg

1 piece

Cooking

I had a carcass of a sea bass, so, tentatively, I carved it into fillets with skin, salt and pepper. Puff pastry thawed in the micro, put it on the table, lightly roll with a rolling pin.

On one half spread our fillet, leaving the other free.

I bought a luxury Tarocco where any product is cut small. In this case, the plate cut onion, tomato, cheese. Spread the first layer of the onion.

The second tomato.

And the last plate of cheese.

Cover with second half of dough, pre-notched his mantle. Don't forget to grease the edges of the dough with egg protein, so that the dough is firmly stuck to each other. Zasiyaet edges with egg and put in oven on 170 degrees.