Light, flavorful, and elegant—these fish rolls stuffed with tomato and almond filling, gently simmered on a bed of spinach, are a perfect option for a refined yet easy dinner. Serve them with rice and a glass of crisp Pinot Grigio for a complete meal.
Ingredients:
1.1 lb white fish fillets (like sole or flounder)
Zest and juice of 1 lemon
4 tbsp tomato paste
4 tbsp ground almonds
Salt and pepper, to taste
1.1 lb fresh spinach
1 medium onion, finely chopped
2 cloves garlic, minced (optional)
1 tbsp olive oil
1 cup vegetable broth
Pinch of ground nutmeg
2 oz sliced almonds
Instructions:
- Prepare the filling: Pat fish fillets dry. In a bowl, mix lemon zest, lemon juice, tomato paste, ground almonds, salt, and pepper. Spread the mixture onto each fillet and gently roll them up. Set aside carefully—fish can tear easily.
- Cook the spinach: Wash and drain spinach. In a large pan, heat olive oil and sauté chopped onion until translucent. Add garlic if using, then stir in spinach. Pour in vegetable broth, season with salt, pepper, and nutmeg. Simmer until spinach softens.
- Add fish rolls: Place the prepared fish rolls on top of the spinach mixture. Cover and cook gently over low heat for about 8 minutes.
- Toast the almonds: In a dry skillet, toast sliced almonds over medium heat until golden brown, stirring frequently.
- Finish and serve: Once the fish is cooked through, sprinkle with toasted almonds. Serve warm with cooked rice and a glass of chilled white wine.
