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Garfish Involtini

Garfish Involtini


(Serves 4)

  • 6 double fillets of garfish
  • 1 cup cooked burghul
  • ¼ bunch dill, chopped
  • ¼ bunch parsley
  • 2 spring onions, finely sliced
  • 1 lemon, zested & flesh chopped
  • 30g currants, soaked & drained
  • ½ chilli, chopped
  • 1 punnet cherry tomatoes, roughly chopped
  • Juice 1 lemon
  • Handful fresh chunky bread crumbs
  • 40g pine nuts
  • Olive oil
  • Salt
  • Pepper


Combine the burghul, nuts, currants, spring onion, lemon, chilli & herbs. Season with salt, pepper & olive oil. Line the garfish horizontally on a board skin side up, & stuff with burghul. Roll & place in a small baking dish brushed with oil. Toss over tomatoes, bread crumbs, season with salt & pepper & a drizzle of olive oil. Bake in a hot oven 200ºC for about 10-15minutes. Until cooked through. Serve hot with a squeeze of lemon.          

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