Argentinian Seabass with Gooey Empanada Crust
A seafood twist on traditional Italian empanadas, with a gooey crust and a delicate seabass filling.
Ingredients
- ●4 Argentinian Seabass Fillets
- ●1 package Empanada Doughhomemade or store-bought
- ●1/2 cup Parmesan Cheese
- ●1 cup Gooey Cheesesuch as mozzarella or provolone
- ●1/4 cup Fresh Parsleychopped
- ●to taste Salt
- ●to taste Black Pepper
- ●2 tablespoons Olive Oil
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Prepare the empanada dough according to the package instructions.
- 3
Cut the seabass fillets into small pieces and season with salt and black pepper.
- 4
Roll out the empanada dough to a thickness of about 1/8 inch (3 mm).
- 5
Place a small amount of the seabass mixture onto one half of the dough, leaving a 1/2 inch (1 cm) border around the edges.
- 6
Sprinkle a pinch of parmesan cheese and a few pieces of gooey cheese on top of the seabass.
- 7
Fold the other half of the dough over the filling and press the edges together to seal the empanada.
- 8
Brush the tops of the empanadas with olive oil and place them on a baking sheet lined with parchment paper.
- 9
Bake the empanadas in the preheated oven for 15-20 minutes, or until golden brown.
- 10
Remove the empanadas from the oven and let them cool for a few minutes before serving.