Ingredients:

  • 1 pound (450g) white fish fillets (e.g., cod, haddock)
  • 1 cup (150g) carrots, finely diced
  • 1 cup (150g) zucchini, finely diced
  • 1 cup (150g) bell pepper, finely diced
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) dried oregano
  • Salt and pepper to taste
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 teaspoon (2g) salt
  • 1 teaspoon (5g) baking powder
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1 large egg
  • 4–6 tablespoons (60-90ml) cold water
  • 1 egg, beaten (for egg wash)
  • Fresh herbs (e.g., parsley or dill), for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Sauté the diced carrots for 3 minutes; add zucchini and bell pepper, cooking until tender—about 5 minutes. Season with garlic powder, oregano, salt, and pepper.
  2. Flake the fish fillets into the veggie mixture and remove from heat. Allow to cool.
  3. In a large bowl, combine flour, salt, and baking powder. Cut in the chilled butter until the mixture resembles coarse crumbs.
  4. Stir in the egg and add cold water, one tablespoon at a time, until a dough forms.
  5. Turn the dough onto a floured surface and knead briefly. Roll it out to about ¼ inch thick.
  6. Cut dough into rectangles. Spoon the fish and veggie filling onto one side of each rectangle. Roll the dough over the filling and seal the edges with water.
  7. Place the rolls on a parchment-lined baking sheet. Brush with beaten egg. Bake for 25-30 minutes or until golden brown and flaky.
  8. Let cool for a few minutes before serving. Garnish with fresh herbs.