Ingredients to make Fish Fillets Stuffed with Seafood:
- 1 kilogram of fresh fish fillets
- 2 tablespoons lemon juice
- 1 unit of onion
- 220 milliliters of white wine
- 100 milliliters of vegetable oil
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
- 150 grams of cooked shrimp and prawns
- 500 milliliters of Fish brother
- 75 grams of green peas
- 75 grams of bell peppers
- 5 branches of rosemary
- 5 bay leaves
- 3 garlic cloves
- 2 units of chives
- 1 teaspoon of Paprika
How to make Fish Fillets Stuffed with Seafood:
- The first step to prepare these stuffed fish fillets is to make the base sauce. To do this, heat a little oil in a pan and sauté onion, garlic, chives and paprika. All finely chopped.
- When the onion begins to turn transparent, season the sauce with a little salt and pepper and remove from heat.
- Separately, clean the fish fillets very well, removing remains of skin, scales and bones. Season with salt, pepper and lemon juice.
- Cut the shrimp and prawns finely, leaving a couple of whole prawns for each fish fillet. These we will use in the decoration.
- With all the ingredients ready, the next step is to fill the fillets with the shellfish. To do this, spread out the fish and place bay leaf, rosemary and a portion of shellfish. Then, roll up by pressing lightly and place a prawn at each end so that the tail sticks out. Seal with some wooden toothpicks.
- Next, place the rolls on a baking tray, previously greased with vegetable oil, and cover everything with the fish brother, the previously reserved sauce and the wine. Cover the tray with aluminum foil and cook the stuffed fillets at 180°C. For 8-10 minutes.
- Tip: Add the slightly hot fish broth.
- After this time, remove the tray from the oven, uncover and drain all the liquid. Then bake again changing the temperature to 195°C for about 5 minutes.
- Finally, serve the fish fillets stuffed with seafood accompanied with a little white rice or some baked potatoes and decorate with the bell peppers and peas. Good appetite!
