Coulibiac with green olive salsa

Coulibiac with green olive salsa
  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

Traditionally an oblong pie made with brioche dough and various fillings, this coulibiac has been simplified with puff pastry and white fish instead of salmon. It’s quicker to make, but just as moreish.

Featured in
Main recipes, Spring recipes


  • 2 teaspoons ground cumin
  • 4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 80ml (1/3 cup) olive oil
  • 2 bunches Dutch (baby) carrots or 4 carrots, halved lengthwise, then widthwise

Green olive salsa

  • 2 teaspoons caster sugar
  • 1 teaspoon sweet paprika
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 lemon, zested, juiced
  • 2 red onions, finely chopped
  • 80g (2/3 cup) Sicilian green olives, chopped
  • 2 tablespoons finely chopped mint leaves
  • 2 tablespoons finely chopped flat-leaf parsley


  • Step 1
    To make salsa, whisk sugar, paprika, oil, lemon zest and juice in a bowl until the sugar dissolves. Add onions, olives, mint and parsley, season with salt and pepper, then toss to combine. Set aside for flavours to develop.
  • Step 2
    Meanwhile, to make the coulibiac, preheat oven to 200C. Sprinkle ½ teaspoons cumin over each piece of fish. Using a sharp knife, cut pastry into 4 x 10cm x 20cm strips. The width of the strips should be the length of the fish; trim pastry if necessary. Brush a strip lightly with egg, place fish widthwise at one end, then wrap tightly to enclose. Repeat with the remaining strips, egg and fish.
  • Step 3
    Heat 2 tablespoons oil in a large frying pan over medium–high heat. Cook coulibiac, in 2 batches, turning, for 4 minutes or until golden. Transfer to an oven tray lined with baking paper and bake for 8 minutes or until fish is just cooked and pastry is crisp (the pastry won’t puff as it has been pan-fried).
  • Step 4
    Meanwhile, preheat a chargrill pan over high heat. Combine remaining 2 tablespoons oil and carrots in a bowl. Cook turning frequently, for 8 minutes or until carrots are charred and tender.
  • Step 5
    Cut coulibiac in half, divide among plates and serve with salsa and carrots.

  • Low carb
  • Low sugar
  • Lower gi


  • 3448 kj


  • 54g

    Fat Total

  • 16g

    Saturated Fat

  • 6g


  • 45g


  • 187mg


  • 741.63mg


  • 8g

    Carbs (sugar)

  • 37g

    Carbs (total)

All nutrition values are per serve
  • Author: Dominic Smith
  • Image credit: Brett Stevens
  • Publication: MasterChef



Please enter your comment!
Please enter your name here