Fish Rollups with Aubergines

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

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


  • 1 clove of garlic, finely chopped
  • 4 anchovy fillets, dabbed dry, finely chopped
  • 1 dl Water
  • 1 tbsp. marjoram, finely chopped
  • 6 genuine lemon sole fillets (approx. 70 g each)
  • 3 tbsp. tomato-and-olive spread
  • a little olive oil
  • 1 aubergines (approx. 450 g), cut into small cubes
  • 0.5 tsp. salt
  • a little pepper


  • Heat the oil in a non-stick frying pan, add the aubergine and garlic, season and sauté for approx. 8 mins. Add 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, halve lengthways, turn. Coat the fish strips with the tomato & olive spread, roll up. Coat 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 aubergine vegetables.

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