Brush fish down thoroughly with olive oil, sprinkle with dried herbs and/or finely chopped garlic, and wrap it up in pie crust dough.
Bake until the crust is golden, and the baking temperature you use will determine the doneness of the fish.
The pastry shell keeps the meat nice and moist. Basic picrust can be made by stirring together flour and salt with a fork. Use more salt if the filling will be savory and/or if your shortening is unsalted. You can add a little sugar if the filling will be sweet (a couple of tablespoons).
Cut half the shortening into the flour, then rub in between your fingers until the mixture has about the texture of cornmeal. Then cut in the remaining shortening, leaving it in roughly pea-sized lumps. (These form the flakes when rolled out.) Add just enough cold water to make the dough come together, chill until somewhat stiff, then roll out on a liberally floured board.
This makes enough for a 2-crust 9 inch pie, or two single crust pies, or six entree turnovers, or twelve dessert turnovers.Servings: 8