Sun-dried tomato herring rolls

In this recipe from Seafish rich tasting herring fillets are filled with a delicious stuffing and served on a bed of herbed couscous. Created for Seafood Week
Sun-dried tomato herring rolls
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes plus 20 mins soaking
  • Effort: easy

Ingredients

  • 300 g couscous
  • 6 sun-dried tomatoes, chopped
  • 6 olives, pitted and chopped
  • 55 g breadcrumbs
  • 3 tbsp olive oil
  • 4 x 140 g 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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