4fresh Regal Springs Tilapia filletscut into 1 inch strips
Store bought puff pastry
1egg yolk + 1 tbsp water
Salt and pepperto taste
Preheat the oven to 400°.
In a large pot, cover potatoes with water and bring to a boil over high heat. Let boil for 3–5 minutes before removing from heat and draining. Set potatoes aside.
In a 4 quart cocotte or heat-proof casserole dish, heat 2 tablespoons olive oil over medium-low heat. Add yellow onion, garlic cloves, chopped leeks, fennel seeds, salt and pepper. Saute for 3–4 minutes, or just until the onion softens.
Quarter your potatoes and add them to the pot along with cream of mushroom soup, corn, peas, baby carrots and parsley. Season with salt and pepper to taste. Heat over medium-low heat, stirring occasionally, while you prep the puff pastry.
On a gently floured surface, roll out your puff pastry to the shape of your bakeware.
Add cut Regal Springs Tilapia fillets into the pot, and stir. Take the cocotte off of the heat.
In a small bowl, whisk together the egg yolk and water, brush this mixture over your puff pastry and cut four slits into the pastry.
Gently lay the puff pastry over your cocotte or heat-proof casserole dish. Pinch the sides onto the dish.
Bake for 30–40 minutes, or until the puff pastry is golden brown.