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Sun-dried tomato herring rolls

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

Sun-dried tomato herring rolls

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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Serves: 4

Prep: 20 min, plus 20 mins soaking
Cook: 25 min

Ingredients
300g Couscous
6 Sun-dried tomatoes, chopped
6 olives, pitted and chopped
55g fresh 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