Fish-vegetable roulades with spinach
Fish-vegetable roulades with spinach is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g tomatoes
- 100 g zucchini
- 100 g eggplant (finely diced)
- 1 Shallot
- 1 Garlic clove
- 1 tbsp Olive Oil
- 50 g spinach leaves (washed, trimmed, roughly chopped)
- 40 g pine nuts (chopped)
- 1 tbsp Tomato Paste
- Salt
- Pepper (freshly ground)
- 800 g sea bass fillets (8 fillets)
- 1 lemon (juice and zest)
- 250 ml vegetable broth
Instructions
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1.
Peel and finely chop the shallot and garlic. Sauté the shallot in hot oil until translucent. Add the garlic and diced vegetables, cooking for 3-4 minutes; add spinach and let it wilt, stir in tomato paste, season with salt and pepper, and simmer gently for 5 minutes. Finally fold in the pine nuts.
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2.
Drizzle the sea bass fillets with lemon juice and season with salt and pepper. Spread the vegetable filling over each fillet, sprinkle with lemon zest, roll up from the short side, secure with a skewer, and place in a large steamer basket.
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3.
Bring the vegetable broth to a boil in an appropriate pot, set the steamer basket on top, cover, and steam over medium heat for 10 minutes.
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4.
Serve on a bed of fresh spinach leaves as desired.
