Pesto Stuffed Fish Rolls in a Wine and Tomato Sauce

Hey Guys, we've been told again and again fish is good for us. Need to eat more of it but how many times can we eat the same old curried, grilled or baked fish. Boring, right? That is why I came up with this interesting rolled fillets that look good and tastes equally good.

I was racking my brains one evening what to do with the tilapia fillets I had in the fridge. Had do create something interesting so my picky eaters would at least be willing to try it. I had a jar of sun dried tomato pesto in the pantry. My eyes fell on the wine and potatoes. I have a love for potatoes braised in wine. Why not combine all of them in a single dish. Stuff the fillets with pesto, roll them, cook them in wine. Sounds good, yeah?

So here we are; making Pesto Stuffed Fish Rolls in a Wine & Tomato Sauce. This is not a complicated recipe even though it sounds like one. If you have all the ingredients ready, you can cook this in half an hour.

Ingredients:

Two Tilapia Fillets, skinned (or any other white fleshed fish), sliced lengthwise in two
One large potato, cut into thick slices
One tomato, sliced
Half of an onion, sliced
¼ tsp chili powder or to taste
Two tbsps. Sun dried tomato pesto
¼ cup red wine or white if you prefer
2 garlic cloves, sliced
Oil 4 tbsps
Salt to taste

Season the skin side of the fillets with salt and black pepper. Turn the fillets skin side down and spread pesto on them. Roll the fillets from the thinner part. After the entire piece is rolled stick a tooth pick at the edge to secure it from unrolling.

Now heat the oil and add the potato wedges. Lightly brown them without cooking them through. Add the garlic and fry for a few seconds. Add the onions and again fry for another 30 seconds. Add the tomatoes along with 4 tbsps of water, cover the pan with a lid and cook until tomatoes are done. Now add the wine and cook on high heat for 30 seconds. Add salt. Place the fish rolls on the sauce mixture, cover the pan and cook for five minutes. Turn the rolls carefully and cook uncovered for two to three more minutes. Serve.

For a video of this recipe click on this link