Stuffed Fish Fillets with Tarragon and Pine Kernel Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Almost any fish fillets can be used for this, but I prefer red mullet, sea bream or red snapper. As this dish needs some last–minute attention, it is best served for an informal supper.


  • 250g (8oz) fresh asparagus tips (5–8cm/2–3


Steam or boil the asparagus tips until they are just soft, then leave them on one side. Melt the butter in a frying pan over a medium heat, add the ground coriander and the mushrooms and stir for a few minutes until the mushrooms have softened. Then season the mixture with salt and black pepper and transfer to a plate to cool. Set the oven to preheat at