Fish involtini on a bed of tomato rice

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 419 Kcal, 32g Protein, 43g Carbohydrates, 12g Fat


  • Fish
  • 10 genuine lemon sole fillets (approx. 500 g), cut in half lengthwise
  • 0.5 tsp salt
  • 0.5 tbsp white balsamic vinegar
  • 10 sprigs rosemary, in half
  • 10 slices cured ham (approx. 100 g), cut in half, folded
  • olive oil for frying
  • Rice
  • 2 garlic clove, very thinly sliced
  • 1 tsp olive oil
  • 1 onions, finely chopped
  • 200 g long grain rice
  • 5 dl water
  • 30 g dried tomatoes, cut into thin slices
  • 0.5 tsp salt

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  • Fish

    Drizzle the balsamic over the fish, season with salt. Place half a sprig of rosemary diagonally across each strip of fish. Fold over the lower end of the fish. Wrap each in 1 strip of cured ham. Heat the oil in a non-stick frying pan. Reduce the heat. Fry the fish involtini in batches over a medium heat for approx. 5 mins., keep warm.
  • Rice

    Heat the oil. Fry the garlic until crispy, remove, drain on kitchen paper, set aside. Add a little oil if necessary, heat through. Sauté the onion, add the rice and tomato strips and sauté until the rice is translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover the rice and simmer for approx. 15 mins. over a medium heat until all the liquid has been absorbed. Crush half of the reserved garlic, stir in.
  • Serve:

    Serve the fish involtini on a bed of tomato rice. Sprinkle with the remainder of the garlic.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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