Zucchini And Hake In Puff Pastry

• 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

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

pastry, hake fillets, zucchini, garlic, basil, green olives, italian breadcrumbs, white wine, carrot, celery, onion, olive oil, kosher salt, fresh coarse ground black pepper

Taken from www.food.com/recipe/zucchini-and-hake-in-puff-pastry-215914 (may not work)