Slow-Roasted White Fish Involtini
A slow-roasted Italian involtini featuring white fish fillets with artichoke and tomato. Letting the fish simmer gently rather than at a rolling boil keeps the delicate flesh flaky instead of breaking apart into the sauce.
Ingredients
Instructions
Season the white fish fillets and roast them over medium-high heat until well browned, about 8 minutes.
Add the artichoke hearts and cherry tomatoes, cooking until softened, about 7 minutes.
Stir in the extra virgin olive oil, parmesan, balsamic vinegar and oregano for 4 minutes.
Cook the spaghetti separately and drain.
Let the fish simmer gently for about 7 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the spaghetti, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.