Method

Start this recipe by making the filling for the fish involtini. Place the garlic, breadcrumbs, fresh herbs, lemon zest and pine nuts in a bowl. Drizzle over a little olive oil, season with salt and pepper and mix well. Lay the fish fillets on a chopping board and spoon half of the filling over the fish. Roll up tightly, starting from the wide end and place on a baking tray. Drizzle with a little more olive oil and sprinkle the remaining filling on top. Cook in the oven at 200`c for approximately 15-20 minutes. Meanwhile, make the tomato couscous. Place the tomato and herb couscous in a bowl and cover with boiling water. Cover with a plate or cling film and allow to absorb all the liquid for 4 minutes. When ready, fluff with a fork and stir in the diced tomato, parsley and lemon juice. When you are ready to serve, lay the tomato and herb couscous on a long serving plate. Fold the grilled zucchini slices in half and lay over the couscous. Carefully place the cooked fish involtini on top and serve garnished with fresh rucola leaves.


Email this Recipe Back to Manuel's Recipes