Spice‑Leaf Fish Roulades with Herbs

Ingredients

• 1 Red Onion
• 1 Garlic clove
• 3 tbsp olive oil
• 1 tbsp Apple cider vinegar
• 600 ml chunked tomatoes (canned)
• 2 tsp maple syrup
• 1 tsp ground cumin
• 2 tsp sweet paprika powder
• Salt
• Pepper (freshly ground)
• 2 small spice leaves
• 1 piece ginger (walnut‑size)
• 4 Cherry Tomatoes
• 4 fillets of sole (about 140 g each)
• 1 bunch parsley
• 1 tbsp Olive Oil
• a splash lemon juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 180 °C. Peel the onion and garlic; slice the onion into strips and dice the garlic finely. Sauté both in a pot with 1 tbsp oil over medium heat. Deglaze with vinegar and chunked tomatoes, then season with maple syrup, cumin, paprika, salt and pepper. Let the tomatoes simmer uncovered for 10–15 minutes on medium heat.

2. 2.

   Meanwhile, remove the outer leaves of the spice leaves. Separate eight large leaves from the heads and arrange them on a baking sheet; lightly drizzle each with a drop of olive oil, then season with salt and pepper. Roast in the oven on the middle rack for about 2 minutes. Remove and let cool; keep the oven on.

3. 3.

   Quarter both remaining spice leaf cores, discard the tough stems, and slice the leaves into fine strips. Peel and finely dice the ginger. Halve the cherry tomatoes, removing the stems. Wash the fish fillets, pat dry, check for bones and remove any present, then season with salt and pepper. Lay two cooked spice leaf sheets overlapping on a work surface; place one fish fillet centered on the lower edge of each sheet. Fold the edges toward the center and roll tightly from bottom to top.

4. 4.

   Heat the remaining oil in a roasting pan and sauté the rolled strips. Stir in the ginger, season with salt and pepper, then taste the tomato sauce again and spread it over the spice leaves. Place the roulades on top, distribute tomato halves around them, and bake on the middle rack for about 10 minutes.

5. 5.

   Meanwhile, wash, dry, strip, and roughly chop the parsley. Whisk olive oil, lemon juice, salt and pepper in a bowl, then toss the parsley to marinate.

6. 6.

   To serve, arrange a bed of spice leaf strips with some tomato sauce on each plate, place one roulade and several tomato halves on top, and finish with the parsley salad.