Zucchini And Hake In Puff Pastry - cooking recipe

Ingredients

1 (17 1/3 ounce) 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

Preparation

Sautee garlic in olive oil.
Add zucchini and olives. Season with salt and pepper and cook for about 5-6 minutes.
Turn of the heat and mix in the basil.
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).
Cut the pastry sheets in 8 rectangles.
Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
Divide1/2 of the sauteed zucchinis on top of the 4 rectangles with the bread crumbs.
Add a layer of hake on top of the zucchinis and finish with a layer of zucchinis.
Cover the 4 rectangles with the remaining pastry. Seal the edges pressing firmly with a fork.
Bake in a 400-degree oven for 20 minutes.