Fish and Spinach Rolls
Fish and Spinach Rolls
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
Instructions
- 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.
Fish and Spinach Rolls