Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4 to 6 servings

Ingredients
Ingredients
8 thin fish fillets, such as sole, flounder or turbot

Kosher salt and freshly ground black pepper

1 ounce pine nuts, toasted

3 1/3 ounces arugula

Nonstick spray

RATE THIS RECIPE

Based on 7 ratings

Preparation Method

This recipe was developed exclusively for the Legacy Wolf Convection Steam Oven with Button Controls.


  1. Lay fish on cutting board.
  2. Season both sides with salt and pepper.
  3. Spread about 1 1/2 teaspoons pine nuts and about 1/3 ounce arugula on each fish.
  4. Roll fillets from pointed end.
  5. Secure with toothpicks.
  6. Grease perforated pan with nonstick spray and place fish bundles on pan.
  7. Slide pan on rack position 2.
  8. Close oven door.
  9. Set oven to Recipe R3.
  10. Push OK.
  11. When oven chimes, remove fish from oven and serve immediately.

; ; ;