Cannelloni fish

Cannelloni fish

Recipe for cannelloni with fish, I received my little sister who does not eat meat, not always easy to organize. Here is a recipe with fish, it changes your habits a bit, flavored with coriander and stuffed with vegetables, a complete dish that you will serve a little au gratin. Pasta at home is almost an institution, we love it in all its forms, but here I admit that with my recipe for cannelloni fish, it was interesting.


  • Fish cannelloni recipe for 4 people:
  • 500 g of cannelloni, i.e. about 44 pieces
  • 1 kg of Julienne fillet
  • 2 small zucchini
  • Big spoonful of dry oregano
  • 2 can of peeled and crushed tomatoes (400g)
  • 120 g freshly grated Parmesan
  • 2 finely chopped shallots
  • 2 garlic cloves, finely chopped
  • 4 whole tomatoes
  • 400g mozzarella
  • 2 lumps of sugar
  • Olive oil
  • Salt and pepper from the mill
  • 2 tablespoons of breadcrumbs


  1. Cook the julienne fillets with a drizzle of olive oil for 8 minutes in a hot oven at 200 °.
  2. Rinse the zucchini, then cut them into small squares, heat the pan with a large spoon of olive oil.
  3. Sear the zucchini in hot oil, add the oregano and cook for a few minutes.
  4. Reserve the pre-cooked zucchini in a salad bowl
  5. Repeat the operation with the eggplant and add a little oil if necessary.
  6. Remove the leaves from the fish, removing the bones.
  7. Mix all the ingredients, adding the two eggs.
  8. Cut the mozzarella into small cubes and add to the preparation.
  9. Pour 120 g of Parmesan, then mix.
  10. Fill the cannelloni with the stuffing.
  11. Place the cannelloni in an oiled, oven-safe dish
  12. Finely chop the tomatoes and place the slices on the cannelloni
  13. Mix the Parmesan with the two tablespoons of breadcrumbs
  14. Sprinkle the parmesan mixture over the tomatoes
  15. Place in a hot oven at 180 ° for 30 minutes.

Preparation time: 40 minutes
Cooking time: 30 minutes
Number of people: 4
4 star rating: 1 review


What wine to drink with Fish Cannelloni:

My favorite wine for this Cote de Beaune Blanc recipe: Chardonnay grape.
Temperature between 8 ° and 10 °.

Wash the fishPre-cook the fishCrumbled the fishCourgetteAdd oreganoPre-cook<img src="/wp-content/uploads/2021/09/3829827231781319281.jpg" class="aligncenter"

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