Fish involtini on a bed of tomato rice

Fish involtini on a bed of tomato rice

Total: 40 Min. | Active: 40 Min.
lactose-free, gluten-free
Nutritional value / people: 419 kcal
, Fat: 12 g
, Carbohydrate: 43 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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10 genuine lemon sole fillets (approx. 500 g), cut in half lengthwise
½tbsp white balsamic vinegar
½tsp salt
10sprigs rosemary, in half
10slices cured ham (approx. 100 g), cut in half, folded
olive oil for frying


2 garlic cloves, very thinly sliced
1tsp olive oil
1 onion, finely chopped
200g long grain rice
30g dried tomatoes, cut into thin slices
5dl water
½tsp salt
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How it's done


Drizzle the balsamic over the fish, season with salt. Place half a sprig of rosemary diagonally across each strip of fish. Fold over the lower end of the fish. Wrap each in 1 strip of cured ham. Heat the oil in a non-stick frying pan. Reduce the heat. Fry the fish involtini in batches over a medium heat for approx. 5 mins., keep warm.


Heat the oil. Fry the garlic until crispy, remove, drain on kitchen paper, set aside. Add a little oil if necessary, heat through. Sauté the onion, add the rice and tomato strips and sauté until the rice is translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover the rice and simmer for approx. 15 mins. over a medium heat until all the liquid has been absorbed. Crush half of the reserved garlic, stir in.

Good to know
Serve: Serve the fish involtini on a bed of tomato rice. Sprinkle with the remainder of the garlic.


Cooking rice

Cooking rice

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