Sun-dried tomato herring rolls
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Sun-dried tomato herring rolls
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In this recipe from Seafish rich tasting herring fillets are filled with a delicious stuffing and serves them on a bed of herbed couscous. Created for Seafood Week
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Ingredients
- 300g Couscous
- 6 Sun-dried tomatoes, chopped
- 6 olives, pitted and chopped
- 55g breadcrumbs
- 3 tbsp Olive oil
- 4 x 140g herring fillets, or mackerel fillets, fresh or defrosted
- 1 tbsp lemon juice
- 1 red pepper, finely chopped
- 3 Spring onions, chopped
- 4 tbsp orange juice
- 2 tbsp extra virgin Olive oil
- 2 tbsp roughly chopped Mint
- 1 tbsp chopped flat leaf Parsley
Method
1. Preheat the oven to 190C/gas 5.2. Cover the couscous with boiling water. Cover with a damp tea towel and leave to soak for 20 minutes. Fork though to loosen the grains.
3. Mix together the sun-dried tomatoes, olives, breadcrumbs and olive oil - the mixture should be malleable.
4. Place the fish, skin side down, on a work surface.
5. Spoon the tomato mixture on to the fillets. Roll up and tie with a length of string.
6. Place on a lightly greased baking tray and bake for 15-20 minutes.
7. Meanwhile, add the remaining ingredients to the couscous and mix thoroughly.
8. Serve the rolled fish on a bed of couscous.
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