Puff pastry fish pie with fennel and spinach
Please note: this product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure that the snapper is bone and scale free, please be aware that some bones may remain.
Remove plastic film, brush with egg wash or milk and bake in a preheated 200C oven for approximately 45 minutes (from frozen), or until the pastry is puffed and completely golden and the pie piping hot throughout. Test a piece of fish to make sure it flakes.