Fish Rolls with Herb Stuffing
Fish Rolls with Herb Stuffing - Fresh herbs make this dish very aromatic.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 649 mg | (16 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 109 μg | (55 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 84 mg |
Ingredients
- Ingredients
- 8 thin slices Swordfish (each about 80 grams)
- 8 slices Provolone cheese (each about 10 grams; Italian hard cheese)
- 2 shallots
- 1 garlic clove
- 6 stalks parsley
- 2 sprigs thyme
- 4 Sage
- 1 Tbsp olive oil
- 60 grams White bread crumbs
Preparation steps
Rinse fish under cold water and pat dry. Top each fillet with 1 thin slice of provolone.
Peel shallots and garlic and chop finely. Rinse parsley, thyme and sage, shake dry and chop finely.
Heat 1 teaspoon of oil in a pan and saute shallots and garlic until translucent. Remove from heat, add 2 tablespoons of parsley, thyme, sage, 1 tablespoon of oil and crumbs. Mix well. Arrange about 3/4 of stuffing on fish and roll up, securing with toothpicks.
Place fish rolls in an oiled baking dish and top with remaining stuffing. Season with salt and pepper and sprinkle with remaining herbs. Bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F) for 15-20 minutes. Remove from oven and serve.
