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Fish Rolls with Peperonata

Fish Rolls with Peperonata
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Of course, there is an easier way to make this dish – skip making the rolls. The fish will be equally delicious rolled or flat. But to me, it is totally worth spending a few extra minutes for the preparation – the dish looks so gorgeous when served this way.

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When accompanied with bright speckles of peppers, olives and light note of capers piquancy, these rolls transfer a ‘fish-day-meal’ into extraordinary diner with Sicilian influence.

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It is healthy, it is easy to make, it is fun to make, and it is delightful dish. Hundred percent Mediterranean diet.

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I can’t wait to share this dish with our friends – I am sure, they will love it.

 

(For the fish I used tilapia loins, but any white fish, flat or/and pliable, will work).

 

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Instructions:

Season the fish with salt and pepper on both sides. Make the rolls from the fish filets and secure them with toothpicks. Set aside.

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In a deep pan, heat the olive oil. Add the onions and sauté them for 4-5 minutes.

Add the garlic and sauté for 30 seconds.

Add the peppers and sauté for 3 minutes. Stir in the butter.

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Stir in the olives, capers and sun-dried tomatoes. Add salt (remember that olives and capers are salted), pepper, pepper flakes, herbs de Provence, and wine. Add the fish rolls, bring to a boil, lower the heat, cover the pan with a lid and simmer for 10-12 minutes or until the fish is cooked through, occasionally pouring the sauce on the rolls.

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Carefully discard the toothpicks and transfer the fish rolls on a platter, pour the peperonata with the sauce around and easy on the top of the fish. Sprinkle with fresh herbs and serve.

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Fish Rolls with Peperonata

by Nina Phomina
Course Fish and Seafood, Main Dish
Cuisine French, Italian, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Nina Phomina

Ingredients

  • 4 portions of flat or/and pliable fish filet (sole, tilapia, dover, etc.)
  • 1/2 sweet (Vidalia) or Spanish onion, medium chopped
  • 2 garlic cloves, minced
  • 1 large green sweet pepper, medium chopped
  • 1 large red, orange or yellow sweet pepper, medium chopped
  • 1 chili pepper, diced or sliced (I use fresno or jalapeno), optional
  • 1/2 cup cup black olives, thickly sliced
  • 3 tbsp drained capers
  • 4-8 halves of sun-dried tomatoes, julienned
  • 1/2 cup white wine
  • 1-2 tbsp butter (I use homemade parsley butter)
  • 1-2 tbsp olive oil for cooking
  • 1/2 tsp herbs de Provence
  • 1/4 tsp red pepper flakes (optional)
  • salt
  • ground black pepper
  • fresh herbs (parsley, dill) for garnishing

Instructions

  1. Season the fish with salt and pepper on both sides. Make the rolls from the fish filets and secure them with toothpicks. Set aside.
  2. In a deep pan, heat the olive oil. Add the onions and sauté them for 4-5 minutes.
  3. Add the garlic and sauté for 30 seconds.
  4. Add the peppers and sauté for 3 minutes. Stir in the butter.
  5. Stir in the olives, capers and sun-dried tomatoes. Add salt (remember that olives and capers are salted), pepper, pepper flakes, herbs de Provence, and wine. Add the fish rolls, bring to a boil, lower the heat, cover the pan with a lid and simmer for 10-12 minutes or until the fish is cooked through, occasionally pouring the sauce on the rolls.
  6. Carefully discard the toothpicks and transfer the fish rolls on a platter, pour the peperonata with the sauce around and easy on the top of the fish. Sprinkle with fresh herbs and serve.

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