Fish rolls with aubergines

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 196 Kcal, 20g Protein, 4g Carbohydrates, 10g Fat


  • Vegetables
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • 1 garlic clove, finely chopped
  • 1 aubergines (approx. 450 g), diced
  • 4 anchovy fillet, dabbed dry, finely chopped
  • 1 dl water
  • a little pepper
  • 1 tbsp marjoram, finely chopped
  • Fish
  • 6 genuine lemon sole fillets (each approx. 70 g)
  • a little olive oil
  • 0.5 tsp salt
  • 3 tbsp tomato and olive spread

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  • Vegetables

    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.
  • Fish

    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.

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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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