Fish rolls with aubergines

Fish rolls with aubergines

Total: 40 Min. | Active: 40 Min.
gluten-free, Low Carb
Nutritional value / people: 196 kcal
, Fat: 10 g
, Carbohydrate: 4 g
, Protein: 20 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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2 tbsp olive oil
1 garlic clove, finely chopped
1 aubergine (approx. 450 g), diced
¾ tsp salt
a little pepper
1 dl water
4 anchovy fillets, dabbed dry, finely chopped
1 tbsp marjoram, finely chopped


6 lemon sole fillets (each approx. 70 g)
½ tsp salt
3 tbsp tomato and olive spread
a little olive oil
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How it's done

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Heat the oil in a non-stick frying pan, add the aubergine and garlic, season and sauté for approx. 8 mins. Pour in the water, bring to the boil, reduce the heat. Add the anchovies and sauté for approx. 2 mins. Stir in the marjoram.


Place the fish fillets (shiny silver side down) on the work surface, season with salt, cut in half lengthwise, turn. Coat the fish strips with the tomato & olive spread, roll up. Brush the steaming basket with a little oil and place in a pan. Fill the water to just below the bottom of the basket. Place the fish rolls in the basket in batches, cover and bring to the boil, cook over a medium heat for approx. 5 mins., cover and keep warm. Serve the fish rolls with the aubergines.

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