In the bowl of a food processor, add in basil, pine nuts and garlic. Pulse a few times until mixture is roughly chopped. While motor is running, add oil in a slow and steady steam until mixture is smooth.

Remove to a small bowl. Stir in cheese. Season with salt.

The pesto can be chilled up to three days in an airtight continer in the fridge. Press plastic wrap on the surface before chilling.

Pre heat oven to 425 degrees.

Slice sun dried tomatoes into thin strips. Set aside.

Roll out the pastry on a lightly floured board in a 12'x 14' rectangle. Cut in half lengthwise. Slice two long strips of pastry from the long end. Cut these pieces in half so you have 4- 7" strips.

Set aside.

Place a fish filet on each half of pastry. Top with 2 TBSP of chilled pesto and 4-5 slivers of sun dried tomatoes, sprinkle with a pinch of kosher salt and pepper.

***Repeat with the other two filets and pastry sheet. ***

Wrap the top of the pastry over the side of the fish to create an envelope. With cold water seal the edges with a pastry brush or your fingers then crimp the edges together with the tinges of a fork to create a decorative seal.

Take the two extra long strips of pastry and weave them to create a "cord" or "braid". Place on top of the bundles cutting any extra off the ends.

Brush bundles with the beaten egg.

Sprinkle with a few flakes of sea salt.

Place 4 bundles on a rimmed baking sheet lined with parchment paper and pop into the freezer for 10 minutes prior to baking to ensure crust puffs up and is flakey.

***NOTE***

At this point, you can freeze for 10 minutes, remove from freezer then completely wrap the bundles in plastic and freeze for up to one month. (If frozen, thaw for 1 hour before baking. )

Bake puff pastry bundles for 20-25 minutes at 425 degrees or until they are golden brown. Serve immediately.