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Fish rolls with aubergines
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 196
  • Fat about 10g
  • Carbohydrates about 4g
  • Protein about 20g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 aubergine (approx. 450 g), diced
  • 0.75 tsp salt
  • a little pepper
  • 1 dl water
  • 1 tbsp marjoram, finely chopped
  • 4 anchovy fillet, dabbed dry, finely chopped
  • 6 lemon sole fillets (each approx. 70 g)
  • 3 tbsp tomato and olive spread
  • a little olive oil
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Heat the oil in a non-stick frying pan, add the aubergine and garlic, season and sauté for approx. 8 mins. Pour in the water, bring to the boil, reduce the heat. Add the anchovies and sauté for approx. 2 mins. Stir in the marjoram.
Place the fish fillets (shiny silver side down) on the work surface, season with salt, cut in half lengthwise, turn. Coat the fish strips with the tomato & olive spread, roll up. Brush the steaming basket with a little oil and place in a pan. Fill the water to just below the bottom of the basket. Place the fish rolls in the basket in batches, cover and bring to the boil, cook over a medium heat for approx. 5 mins., cover and keep warm. Serve the fish rolls with the aubergines.