Rolled up fish stuffed with olives in a tomato and spinach sauce

Rolled up fish stuffed with olives in a tomato and spinach sauce

This rolled up fish is stuffed with olives and cooked in a tomato and spinach sauce. It's perfect for an easy midweek meal!

Course fish, Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 224kcal

Author Corina Blum

Ingredients

1 tablespoon olive oil
1 small onion finely diced
1 clove garlic crushed
250 ml stock or white wine
1 teaspoon dried basil use fresh basil if you have it
400 g tinned chopped tomatoes
pinch salt
pinch black pepper
75 g stoned black olives
2 anchovies from a tin
2 flat white fish fillets skinless and boneless
2 handfuls spinach

Metric - US Customary

Instructions

Heat a little olive oil in a saucepan. When hot add the onion and garlic. When it softens add the stock, basil and chopped tomatoes. Turn the heat down so it simmers gently. Season with a little salt and pepper.
Prepare the olive paste. Put the olives and anchovies in a food processor with a little olive oil. Blend till smooth.
Remove the skin from the fish if it has it and any bones. Spread the fillets with the olive paste. Roll up and secure with cocktail sticks.
Gently place the fish into the sauce. Put the lid on the pan and leave to simmer for about 15 minutes.
Carefully remove the fish from the pan. Add the spinach and stir till it wilts then spoon the rest of the sauce over the fish.
Serve with fresh bread.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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