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French Fish Pie

Ingredients: 

1 sheet frozen puff pastry dough thawed
1 large egg beaten with
1 tablespoon water
1/2 pound small new potatoes scrubbed, and
cut in half
1 cup frozen pearl onions
2 medium carrots peeled, and
thinly sliced
Refrigerated butter-flavored cooking spray as needed
4 ounces fresh shiitake mushrooms cleaned, stemmed,
and thinly sliced
1 large garlic clove minced
1 medium fennel bulb trimmed, and
thinly sliced
1 can no-salt-added diced tomatoes - (14 1/2 oz)
1 tablespoon Pernod (optional)
1/2 teaspoon crushed dried thyme
1 1/2 pounds fresh or thawed fish fillets cut into 2 pieces
= (filet of sole, whitefish, or
red snapper)

Yield: 

6 Servings

Method: 

Lay thawed pastry dough on a lightly floured board. Using a deep 3-quart casserole as a cutting guide, cut dough to shape of casserole, leaving a 1-inch overhang. Cut a small fish shape just off-center of pastry to allow steam to escape. Brush pastry with beaten egg mixture. Transfer to a baking sheet and refrigerate.

Cook potatoes in boiling water to cover for 5 minutes, until barely tender. Drain and set aside. Also cook onions and carrots in boiling water to cover for 5 minutes. Drain and combine with potatoes.

Lightly coat a large nonstick skillet with cooking spray. Add shiitake mushrooms and saut