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Fish Roll Ups In Tomato Fennel Sauce Recipe - Cooking Index

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Fish Roll Ups In Tomato Fennel Sauce

Thin fish fillets, such as sole or flounder, are rolled up and nestled in a simmering sauce of fennel, tomato, onion and olives. Save a few of the delicate fennel fronds for garnish.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 tablespoon 15mlFennel bulb - quartered, thinly (medium)
  Sliced, with some feathery leaves
  Reserved for garnish
1   Onion - halved, and (medium)
  Thinly sliced
1   Whole tomatoes - (14 1/2 oz) - chopped with juice
1   Sliced ripe olives - (2 1/4 oz) - drained
1/4 teaspoon 1.3mlFennel seed - (optional)
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Sole or flounder fillets - (abt 5 oz ea) - skinned
  (or 1 1/3 lbs smaller fillets)

Recipe Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the fennel and onion and saute for 5 minutes. Add the tomatoes and their juice, olives, fennel seed, salt and pepper. Simmer, uncovered, until thickened, 8 to 10 minutes.

Roll up larger fish fillets, starting with the thick end. Smaller fillets should be doubled up, slightly overlapping, before rolling. Put the rolls, seam-side down, in the hot tomato-fennel sauce. Cover and cook over medium heat until the fish rolls are just opaque through the center, 10 to 15 minutes.

Taste the sauce for seasoning, adding more salt or pepper if necessary. Serve the fish and sauce with rice, if desired, and garnish with the reserved fennel sprigs.

This recipe yields 4 servings.

Simply Seafood (recipe archive) at


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