Steamed Spinach Stuffed Fish Rolls Recipe

Name: Steamed Spinach Stuffed Fish Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 white fish fillets I used Panga fish, but cod would be perfect; 16 ounces spinach cooked, drained, chopped, can use frozen; 1 onion small, finely chopped; 1 clove garlic finely minced; 1 tablespoon butter; 1 tablespoon vegetable oil; 1 tablespoon red chili finely chopped, de-seeded and de-veined; lettuce; spinach leaves; salt to taste; pepper to taste; 3 tablespoons butter; 1 tablespoon flour; 1/2 cup white wine; 1 tablespoon chopped parsley finely; 3 tablespoons spinach chopped cooked; 1/2 cup single cream; 1/2 teaspoon celery salt; salt; white pepper

Servings: persons

4 white fish fillets I used Panga fish, but cod would be perfect
16 ounces spinach cooked, drained, chopped, can use frozen
1 onion small, finely chopped
1 clove garlic finely minced
1 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon red chili finely chopped, de-seeded and de-veined
lettuce
spinach leaves
salt to taste
pepper to taste
3 tablespoons butter
1 tablespoon flour
1/2 cup white wine
1 tablespoon chopped parsley finely
3 tablespoons spinach chopped cooked
1/2 cup single cream
1/2 teaspoon celery salt
salt
white pepper

1
Chop and cook spinach with a tiny bit of water (if you are using frozen, let thaw and drain well before cooking). After spinach is cooked, drain again to get out as much water as possible.
2
Saute' onions in oil and butter until translucent, but do not brown. Add garlic and saute for 2 minutes more (or until that raw smell goes away). Add chili and saute for one minute more.
3
Add drained spinach and mix well. Saute until the mixture is fairly dry.
4
Liberally salt and pepper fillets on the flattest side.
5
Spoon 2 heaping Tbs of the spinach mixture on the widest end of the fillet. Begin to gently roll fish around the spinach mixture, patting the sides to catch any escape spinach. Tear a liberal sized piece of plastic wrap. If you decide to use the spinach, cabbage or lettuce leaves, (I used lettuce, cause that's what I had), place it on the plastic wrap and gently place the fish on the wrap. Wrap the plastic tight around the fish making sure all the ends are closed. Steam for 20 minutes.
6
To make the sauce:
7
Melt butter until bubbling, whisk in flour. Add white wine and cook until thick and alcohol has evaporated.
8
Add parsley, spinach and celery salt. Mix well. Add cream and whisk well. Add salt and white pepper to taste.
9
Cut the rolls into four pieces and spoon sauce over...

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 white fish fillets I used Panga fish, but cod would be perfect, 16 ounces spinach cooked, drained, chopped, can use frozen, 1 onion small, finely chopped, 1 clove garlic finely minced, and more.

Yes, Steamed Spinach Stuffed Fish Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Spinach Stuffed Fish Rolls

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