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Italian-style fish involtini with tomato and herb couscous and grilled zucchini


For the involtini

  • 4 white fish fillets, skinned
  • 2 cloves garlic, finely chopped
  • 2 tbsp dried breadcrumbs
  • 1 tbsp chopped parsley and basil
  • Finely grated zest of a lemon
  • 1 tbsp toasted pine nuts
  • 2 tbsp grated Parmesan cheese
  • Drizzle olive oil
  • Fresh seasoning

You will also need

  • 1 sachet tomato and herb couscous (Tipiak)
  • 1 tomato, deseeded and diced
  • 1 tbsp chopped fresh parsley
  • Juice of a lemon
  • 2 zucchini, thinly sliced and grilled
  • Fresh rucola leaves for serving



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.

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