INSTRUCTIONS
Preheat oven to 375°F. Lay out thawed pastry sheets onto a lightly floured counter. Roll out the pastry sheets until flat, cut each one down the middle. Place ¼ cup of Creamed Spinach onto the middle of the bottom half of each of the 4 pieces of pastry. Set the piece of fish, skin side down onto the creamed spinach, salt and pepper the fish lightly. Mix egg and milk in a small bowl. Wrap the piece of pastry over the fish, tucking and pinching the edges. Place the bundle, seam sides down, onto a sprayed baking sheet and brush with egg-milk mixture. Bake until the pastry is golden brown and thoroughly cooked, approximately 17-20 minutes. Heat the Shrimp Bisque and use as a sauce around the pastry fish.