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

Note from Ricardo

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Fish and Spinach Rolls

Categories

Ingredients

Parsley Rice

Filling

Rolls

Preparation

Parsley Rice

Garnish

Rolls

Note from Ricardo

Personal Note