Fish Fillet Rolls Stuffed With Spinach, Arugula & Pine Nuts

Name: Fish Fillet Rolls Stuffed With Spinach, Arugula & Pine Nuts
Prep time: 20 min
Cook time: 25 min
Ingredients: 8 fillets of sole (either fresh or frozen and defrosted); Salt and pepper to taste; 6 Tbsp extra virgin Greek olive oil; 2 scallions (trimmed and chopped); 1 large garlic clove (minced); 3 cups fresh baby spinach (trimmed); 2 cups fresh baby arugula (trimmed); 4 Tbsp chopped or snipped dill; 4 Tbsp chopped fresh basil or taragon; ½ cup finely crumbled feta; 1 small egg; Grating of nutmeg; ½ large Yukon gold potato (peeled and grated (as needed), or 3 – 4 Tbsp plain, dried breadcrumbs, as needed); 2 Tbsp pine nuts (toasted); 4 medium tomatoes (halved across the width); 1 Tbsp sesame seeds; 2/3 cup dry white wine; Toothpicks for securing the fish

NOTES FOR STUFFED FISH ROLLS One tip for making the excellent fish rolls is to roll up the fillets from the head to the tail end and place them closely together in a baking dish. Looking for the best way to cook delicate or flaky fish? Pan-frying is a great choice as it creates a crispy crust, which is an excellent contrast to the flaky and tender center of the fish. A great substitute for sole is flounder, tilapia and trout.

RATING

SERVES

PREP TIME

20 min

COOK TIME

25 min

RECIPES

The Ikaria Diet

Print Recipe

Ingredients

8 fillets of sole either fresh or frozen and defrosted
Salt and pepper to taste
6 Tbsp extra virgin Greek olive oil
2 scallions trimmed and chopped
1 large garlic clove minced
3 cups fresh baby spinach trimmed
2 cups fresh baby arugula trimmed
4 Tbsp chopped or snipped dill
4 Tbsp chopped fresh basil or taragon
½ cup finely crumbled feta
1 small egg
Grating of nutmeg
½ large Yukon gold potato peeled and grated (as needed), or 3 – 4 Tbsp plain, dried breadcrumbs, as needed
2 Tbsp pine nuts toasted
4 medium tomatoes halved across the width
1 Tbsp sesame seeds
2/3 cup dry white wine
Toothpicks for securing the fish

Instructions

Place the spinach and arugula in a steamer basket and steam until wilted, for about 5 minutes. Remove and cool. Once cooled. Place the greens in the bowl of a food processor, together with the herbs and 1 tablespoon of olive oil and the feta. Pulse on and off to combine and form a smooth paste. Add the egg and pulse to combine. Remove and transfer to a bowl.
Season the fish lightly with salt and pepper and set aside covered at room temperature for a few minutes, while you prepare the filling.
Trim and chop the scallions. Heat one tablespoon of olive oil in a nonstick pan and sauté the scallions over medium-low heat until wilted and glistening. Stir in the minced garlic. Add the scallion-garlic mixture to the greens. Mix well. Season to taste with salt, pepper and nutmeg. If the mixture is loose, mix in some of the grated potatoes, in increments of one tablespoon at a time, to help bind the mixture. You can also add plain dried breadcrumbs.
Brush a baking dish with olive oil. Take a heaping tablespoon or so of the filling and place it at the fatter end of the first fillet. Gently roll up and secure closed with a toothpick. Repeat with remaining filling and fillets. Place the rolls on the baking pan, larger stuffed side up. Sprinkle the toasted pine nuts over the tops of the rolls and sprinkle the sesame seeds over the tomato halves. Place the tomato halves cut side up in between the rolls. Drizzle with olive oil and season the tomatoes with a little salt. Pour the wine into the pan. Cover with parchment and aluminum foil, or with the lid if the pan has one and bake for about 15 – 20 minutes, or until tender.
Remove, cool slightly and serve.