Turbot and Prosciutto Roulades
Turbot and Prosciutto Roulades
Open in full-screen mode

Turbot and Prosciutto Roulades

15 MIN
15 MIN



  1. Preheat half the grill, setting the burners on high and the other half on medium-low.
  2. In a bowl, combine the sun-dried tomatoes and artichokes.
  3. On a work surface, spread the fish fillets with the mixture of sundried tomatoes. Season with salt with pepper. Place a strip of bell peppers and two basil leaves on each fillet, then roll the fillets. Wrap each roll with two slices of prosciutto, allowing the fish to stick out on each end.
  4. Thread all four rolled fish onto 2 skewers, like building a raft. Cook on the hot side of the grill for about 5 minutes per side.
  5. Brush the slices of fennel with the oil. Season with salt and pepper. Grill the fennel on the other half of the grill for about 3 minutes per side or until tender.
  6. Cut the rolls in half diagonally. Serve with the fennel and lemon wedges.


  1. great recipe for fish lovers. Lots of flavours and great for receiving in the summer Jane

  2. This is a great light summertime dish with an awesome mix of flavours

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.