A recipe from the Good Food collection.
40 g (1¼ oz) butter
3 onions, thinly sliced
2 × 300 g (10 oz) skinless fish fillets (eg. monkfish, flake, hake, ling, each 30 cm/12 inches long)
½ teaspoon sweet paprika
2 red peppers (capsicums)
1 large (320 g/11 oz) eggplant (aubergine), cut into 1 cm (½ inch) thick slices
375 g (12 oz) frozen block puff pastry, thawed
⅓ cup (35 g/1¼ oz) dry breadcrumbs
1 egg, lightly beaten
1 cup (250 g/8 oz) natural yoghurt
1–2 tablespoons chopped fresh dill
1. Melt the butter in a saucepan, add the sliced onion and stir to coat. Cover and cook over low heat, stirring occasionally, for 15 minutes. Uncover and cook, stirring, for 15 minutes, or until the onion is very soft and lightly browned. Cool, then season with salt and pepper, to taste.
2. Rub one side of each fillet with paprika. Place one on top of the other, with the paprika on the outside. If the fillets have a thin and a thick end, sandwich together so the thickness is even along the length (thin ends on top of thick ends).
3. Cut the red peppers into quarters, remove the seeds and membrane and cook, skin-side-up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel. Place the eggplant on a greased baking tray and brush with oil. Sprinkle with salt and pepper. Grill until golden, then turn to brown the other side.
4. Preheat the oven to hot 220°C (425°F/Gas 7). Roll the pastry out on a floured surface until large enough to enclose the fish, about 35 × 25 cm (14 × 10 inches). The pastry size and shape will be determined by the fish. Sprinkle the breadcrumbs lengthways along the centre of the pastry and place the fish over the breadcrumbs. Top with the onion, then an overlapping layer of red pepper, followed by an overlapping layer of eggplant.
5. Brush the pastry edges with egg. Fold the pastry over, pinching firmly together to seal. Use any trimmings to decorate. Brush with egg, then bake for 30 minutes. Cover loosely with foil if the pastry is overbrowning. Slice to serve.
6. Stir the yoghurt and dill with a little salt and pepper in a bowl. Serve with the Wellington.