Fish Baked in Pastry

From: (Stephen Gisselbrecht)
Date: 2 Sep 93 11:04:43 EDT

	My favorite fish preparation is to brush it down thoroughly with
olive oil, sprinkle with dried herbs and/or finely chopped garlic, and
wrap it up in pie crust dough.  I use steaks for this, with all skin and
bones carefully removed.  You bake them until the crust is golden, and the
baking temperature you use will determine the doneness of the fish.  In
your case, I would try temperatures between 450 and 475 degrees F. (The
hotter the oven, the *less* done the fish will be when the crust is
ready.)  The pastry shell keeps the meat nice and moist, and it's
impressive as hell.

	For the dough, I've always just used the "Basic Pie Crust" from
the Joy of Cooking--I use it for lots of things, sweet and savory--with
maybe a little rosemary, thyme, basil, or dill stirred in with the flour
and salt.  Just in case you don't have the JOC:

Basic Pie Crust Dough:
	(all honor and credit to the Joy of Cooking)

2 C flour
2/3 C shortening (can be all butter, half butter/half lard, Crisco, etc.) 
~1/2 tsp. salt
~3 T water

	Stir together flour and salt with a fork.  Use more salt if the
filling will be savory and/or if your shortening is unsalted.  You can add
a little sugar if the filling will be sweet (a couple of tablespoons).
	Cut half the shortening into the flour, then rub in between your
fingers until the mixture has about the texture of cornmeal.  Then cut in
the remaining shortening, leaving it in roughly pea-sized lumps. (These
form the "flakes" when rolled out.)  Add just enough cold water to make
the dough come together, chill until somewhat stiff, then roll out on a
liberally floured board.  
	This makes enough for a 2-crust 9 inch pie, or two single crust
pies, or six entree turnovers, or twelve dessert turnovers.


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