Fish and Spinach Rolls

Name: Fish and Spinach Rolls
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (375 ml) parboiled rice; 2 1/2 cups (625 ml) water; 1/2 cup (125 ml) chicken broth; 2 tablespoons (30 ml) melted butter; 2 tablespoons (30 ml) chopped flat-leaf parsley; Salt and pepper; 2 shallots, thinly sliced; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) lemon juice; 8 oz (227 g) baby spinach; 1/2 cup (125 ml) grated Gruyère cheese; 4 fillets cod or haddock, about 6 oz (170 g) each; 1/4 cup (60 ml) slivered almonds, toasted; 2 tablespoons (30 ml) butter, cubed

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Preparation 30 MIN

Cooking 40 MIN
Servings 4

Ingredients
Preparation

Ingredients

Parsley Rice

1 1/2 cups (375 ml) parboiled rice
2 1/2 cups (625 ml) water
1/2 cup (125 ml) chicken broth
2 tablespoons (30 ml) melted butter
2 tablespoons (30 ml) chopped flat-leaf parsley
Salt and pepper

Filling

2 shallots, thinly sliced  
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) lemon juice
8 oz (227 g) baby spinach
1/2 cup (125 ml) grated Gruyère cheese

Rolls

4 fillets cod or haddock, about 6 oz (170 g) each
1/4 cup (60 ml) slivered almonds, toasted
2 tablespoons (30 ml) butter, cubed

Preparation

Parsley Rice

In a saucepan, bring the rice and water to a boil. Season with salt. Reduce the heat and stir. Cover and simmer over low heat for about 20 minutes. Stir gently.
Add the remaining ingredients. Adjust the seasoning. Spoon the parsley rice in one or two baking dishes.

Garnish

In a skillet, brown the shallots in the oil. Deglaze with the lemon juice. Add the spinach and cook until just wilted. Season with salt and pepper. Drain. Let cool and add the cheese. Set aside.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Rolls

On a work surface, lay the fish fillets. Season with salt and pepper. Cover with the filling and roll each fillet onto itself. Place the rolls over the rice in the baking dish. Place a cube of butter on each roll and sprinkle with the almonds. Bake for about 20 minutes, depending on the thickness of the fish, or until the fish is cooked in the centre.

Note

You can also make this dish in advance, in individual serving dishes and refrigerate or freeze until ready to cook. According to the freshness of the fish, this dish will keep refrigerated for two to three days.