Easy - very gourmet.  Delicious with Blender Hollandaise Sauce following. This recipe is from our Yosemite Church days.

2 sheets frozen puff pastry,17 3/4 pg. thawed
8 sm. fillets of sole (or perch/cod)(3 oz. each)

Cut sheets of pastry into 4 squares on floured surface.  Roll into 8 in. square.  Place fillet of fish in center of each; bring pastry up around to cover.  Pinch seams to seal.  Place seam side down on greased, foil-lined cookie sheet.  Chill overnight.

Brush with beaten egg yolk.  Bake in bottom third of preheated 400 degree oven for 20-25 min., till golden brown.

Blender Hollandaise:

3 yolks, room temp.
2 TB. lemon juice
2 TB. softened butter
pepper

May be 1 1/2 times or doubled for 8 fillets.

Whirl in blender.  With blender running, add 1/2 cup hot melted butter in slow steam.  Whirl till smooth and thickened.  Serve immediately.