Delicate Fish Rolls with Almond & Fennel Pesto
Fishing is a favourite pastime for the Royal Family – particularly whilst at the Balmoral Estate in Scotland. Prince William proposed to Katherine during a trout fishing trip in Kenya, and the Queen’s Mother was a keen angler too! We’ve used trout in this recipe, but these delicate fish rolls would work with most fish fillets if they’re thin enough to roll up. With Filippo Berio Extra Virgin Olive Oil and a delicious homemade pesto sauce it’s the perfect dish for any engagement.
- 8 trout fillets, skinned
- 1 courgette
For the pesto
- 50g almonds
- 1 tbsp fennel seeds
- 1 clove of garlic, chopped
- 1 tsp sea salt
- 50g basil or fresh flat-leaf parsley
- Finely grated zest of 1 lemon
- 100g freshly grated parmesan cheese
- 150ml Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
- Preheat the oven to 190°C, Gas mark 5. Place the almonds and fennel seeds in a dry frying pan over a moderate heat and cook for 2-3 minutes until lightly toasted.
- Place the almonds, fennel seeds, garlic, salt and basil in a food processor, and blitz until finely chopped, transfer to a bowl, then stir in the lemon zest and parmesan, gradually beat in the Filippo Berio Extra Virgin Olive Oil.
- Trim the ends off the courgette, using a vegetable peeler, peel thin strips along the length of the courgette. Spread the pesto onto each fillet, with skinned side facing up. Add 2 courgette slices, then roll up, starting at the widest end. Place in a baking dish seam side down, spoon a little extra pesto on top, then drizzle with Filippo Berio Extra Virgin Olive Oil.
- Cook in the oven for 15 minutes. Serve drizzled with the reserved cooking liquid from the baking dish.