1 serving (1/2 package) Captain’s Cut® Lemon Pepper Tilapia
1/2 15-oz. package refrigerated pie crust (1 crust)
1/3 cup frozen pearl onions
1/3 cup frozen peas and carrots mix
1 egg, beaten (optional)
Preheat oven to 400.° Bring rolled pie crust to room temperature. Place pouch, with fish sauce-side up, on microwave-safe plate. Cut hole in top of pouch. Microwave at 50% power 1½-2 minutes, just until thawed enough to easily cut.
Place pearl onions in microwave-safe dish and microwave on HIGH 1 minute until partially thawed.
Remove fish from pouch and cut into bite-sized pieces. Place fish pieces in medium bowl and scrape in sauce from pouch and cutting board. Add pearl onions, peas and carrots. Stir to combine.
Carefully unroll pie crust onto baking sheet; cut in half to form 2 semicircles.
Evenly mound fish and vegetable mixture onto half of each crust. Fold crust over to form pocket. Press down edges with tines of fork to seal. Prick tops with fork to form vents. Brush with beaten egg, if desired.
