Sablefish Tournado
Ingredients:
2 pounds Fillet of Sablefish – deboned & portioned into 4 x 8 oz. portions
8 to 10 Roma Tomatoes, sliced in half
2 pounds Spinach, blanched & strained
Method:
Sablefish: Butterfly the sablefish in preparation for stuffing spinach and tomato.
Roma tomatoes: Cut tomatoes in half and coat with good quality olive oil, season with salt and pepper. Place on parchment paper in a baking pan and roast at 350 degrees for 30 minutes. Let cool.
Spinach: Blanch spinach until lightly cooked, strain, let cool and squeeze all excess water from spinach.
Take sablefish fillets and lay out on a large portion of greased foil. (Foil should be 3 times the size of the fish.) Place the tomatoes and spinach in the centre of the fillets, and season with salt and pepper.
Roll the sablefish to form a “cylinder”, place the fish in buttered aluminum foil (3×5 inches size). Roll tightly and twist at each end.
Sear the fish in vegetable on all sides, and bake in a pre-heated 400 degrees oven for 7 to 8 minutes.
Serve with seasonal vegetables, steamed potatoes and drizzle with fresh basil oil.
Serves four.
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