I have made this fish in dough recipe a few times, especially when I had thicker fillets and didn't know what to do with them. It's the kind of dish that you can let marinate in the morning and quickly assemble in the evening, which is practical. I like that you don't need many strange ingredients, and the steps are simple, so you don't waste time with unnecessary complications.
Quick info
Total time: about 4 hours (of which 3 hours marinating, 30 minutes baking)
Effective preparation time: 30-40 minutes
Baking time: 30 minutes
Servings: 4
Difficulty: easy to medium (the dough requires a bit of attention)
Recipe type: main, perfect for dinner or weekend meal
Ingredients
1 egg
100 g butter
300 g flour
salt
pepper
dried basil
granulated garlic
600 g boneless fish (fillets, any white fish works)
for brushing: another egg and dried basil
Preparation method
1. Start with the fish. Sprinkle it with salt, pepper, granulated garlic, and dried basil on both sides. Let it chill, covered, for about 3 hours. I don't recommend skipping this step; the flavors really penetrate well.
2. For the dough, mix the flour with the cold butter cut into cubes. Rub with your hands or a fork until it resembles crumbs. Add the egg and knead until everything comes together into a smooth dough, without overworking it. Wrap it in plastic and refrigerate for 30 minutes.
3. After the dough has rested, take it out and roll it out on a floured surface. I don't stress about it being perfectly straight, but I try to make a somewhat square or rectangular sheet, large enough to wrap the fish.
4. Place the fish fillets in the center of the sheet. Lift the edges and wrap it so that the fish is completely covered by the dough. Turn the "package" with the closed side down onto baking paper.
5. Beat the remaining egg and brush the entire surface of the dough. Sprinkle dried basil on top.
6. Transfer everything to a baking tray and place in the oven at 180°C (preheated) for 30 minutes. The dough should be golden, and the fish should be cooked.
7. Remove and let it cool for 5-10 minutes before slicing, so it doesn't fall apart.
Why I make the recipe often
It's quick to assemble after marinating. I love the flaky texture of the dough combined with the seasoned fish. You don't need many dishes, and the ingredients are easy to find. It stays good the next day; it doesn't dry out immediately. It can be adapted based on what you have in the fridge.
Tips and variations
Tips
Use cold butter for the dough; it makes it flakier.
You can roll the dough between two sheets of baking paper if it sticks.
Don't put too much salt on the fish at the beginning; you can add more at the end if needed.
If using thinner fish, reduce the baking time by 5 minutes.
Substitutions
Any type of boneless fish fillet works – cod, pike-perch, trout, or whatever you have available.
Granulated garlic can be replaced with powder or even fresh garlic, grated.
For the dough, you can use margarine, but butter tastes better.
Variations
Add fresh herbs to the dough for more flavor.
You can place a thin layer of spinach or zucchini slices between the fish and the dough if you want something different.
If you don't have basil, oregano or dill will work too.
Serving ideas
It's good warm, right after it has rested for 10 minutes.
You can serve it with a simple green salad, lemon, or a yogurt sauce with herbs.
Cold, it also works as a picnic dish or for lunch boxes.
Frequently asked questions
1. Does the dough need to be very thick?
No, roll the dough to about 3-4 mm. If it's too thick, it won't bake well, and if it's too thin, it may tear when folding.
2. Can I use frozen fish?
Yes, but it needs to be completely thawed and well patted dry with paper towels so it doesn't wet the dough.
3. Can I marinate the fish overnight?
Yes, but not more than 8-10 hours to avoid it getting too salty or drying out too much.
4. What do I do if the dough tears when moving it?
I patch it directly with my fingers; it doesn't affect the taste. During baking, it holds together quite well.
5. Can I make it without basil?
Yes, basil is for flavor, but it's not mandatory. You can leave it plain or use another herb.
Nutritional values
Estimate for one serving (out of 4): approximately 350-400 kcal, 26 g protein, 18 g fat, 25 g carbohydrates. Values vary depending on the type of fish and how thick the dough is. It contains no added sugar, and most fats come from butter and fish.
Storage and reheating
It can be stored in the fridge, wrapped or in a container, for up to 2 days. For reheating, the best way is in the oven, 10 minutes at 160°C, to avoid softening the dough. In the microwave, it becomes soft, so I avoid it if I can. The recipe does not lend itself to freezing after baking, but you can keep the raw dough in the freezer.
Quick info
Total time: about 4 hours (of which 3 hours marinating, 30 minutes baking)
Effective preparation time: 30-40 minutes
Baking time: 30 minutes
Servings: 4
Difficulty: easy to medium (the dough requires a bit of attention)
Recipe type: main, perfect for dinner or weekend meal
Ingredients
1 egg
100 g butter
300 g flour
salt
pepper
dried basil
granulated garlic
600 g boneless fish (fillets, any white fish works)
for brushing: another egg and dried basil
Preparation method
1. Start with the fish. Sprinkle it with salt, pepper, granulated garlic, and dried basil on both sides. Let it chill, covered, for about 3 hours. I don't recommend skipping this step; the flavors really penetrate well.
2. For the dough, mix the flour with the cold butter cut into cubes. Rub with your hands or a fork until it resembles crumbs. Add the egg and knead until everything comes together into a smooth dough, without overworking it. Wrap it in plastic and refrigerate for 30 minutes.
3. After the dough has rested, take it out and roll it out on a floured surface. I don't stress about it being perfectly straight, but I try to make a somewhat square or rectangular sheet, large enough to wrap the fish.
4. Place the fish fillets in the center of the sheet. Lift the edges and wrap it so that the fish is completely covered by the dough. Turn the "package" with the closed side down onto baking paper.
5. Beat the remaining egg and brush the entire surface of the dough. Sprinkle dried basil on top.
6. Transfer everything to a baking tray and place in the oven at 180°C (preheated) for 30 minutes. The dough should be golden, and the fish should be cooked.
7. Remove and let it cool for 5-10 minutes before slicing, so it doesn't fall apart.
Why I make the recipe often
It's quick to assemble after marinating. I love the flaky texture of the dough combined with the seasoned fish. You don't need many dishes, and the ingredients are easy to find. It stays good the next day; it doesn't dry out immediately. It can be adapted based on what you have in the fridge.
Tips and variations
Tips
Use cold butter for the dough; it makes it flakier.
You can roll the dough between two sheets of baking paper if it sticks.
Don't put too much salt on the fish at the beginning; you can add more at the end if needed.
If using thinner fish, reduce the baking time by 5 minutes.
Substitutions
Any type of boneless fish fillet works – cod, pike-perch, trout, or whatever you have available.
Granulated garlic can be replaced with powder or even fresh garlic, grated.
For the dough, you can use margarine, but butter tastes better.
Variations
Add fresh herbs to the dough for more flavor.
You can place a thin layer of spinach or zucchini slices between the fish and the dough if you want something different.
If you don't have basil, oregano or dill will work too.
Serving ideas
It's good warm, right after it has rested for 10 minutes.
You can serve it with a simple green salad, lemon, or a yogurt sauce with herbs.
Cold, it also works as a picnic dish or for lunch boxes.
Frequently asked questions
1. Does the dough need to be very thick?
No, roll the dough to about 3-4 mm. If it's too thick, it won't bake well, and if it's too thin, it may tear when folding.
2. Can I use frozen fish?
Yes, but it needs to be completely thawed and well patted dry with paper towels so it doesn't wet the dough.
3. Can I marinate the fish overnight?
Yes, but not more than 8-10 hours to avoid it getting too salty or drying out too much.
4. What do I do if the dough tears when moving it?
I patch it directly with my fingers; it doesn't affect the taste. During baking, it holds together quite well.
5. Can I make it without basil?
Yes, basil is for flavor, but it's not mandatory. You can leave it plain or use another herb.
Nutritional values
Estimate for one serving (out of 4): approximately 350-400 kcal, 26 g protein, 18 g fat, 25 g carbohydrates. Values vary depending on the type of fish and how thick the dough is. It contains no added sugar, and most fats come from butter and fish.
Storage and reheating
It can be stored in the fridge, wrapped or in a container, for up to 2 days. For reheating, the best way is in the oven, 10 minutes at 160°C, to avoid softening the dough. In the microwave, it becomes soft, so I avoid it if I can. The recipe does not lend itself to freezing after baking, but you can keep the raw dough in the freezer.