Seafood Rollatini

Seafood rollatini on a white plate

I bet Seafood and Rollatini are two words you never thought would go together. Well here at Marvelous Munch they do! Our Seafood Rollatini is anything but traditional, we do not doubt that. But once you take a bite into this dish you will be wondering how you’ve never thought to make this before.

Seafood rollatini on a white plate

Seafood Rollatini

Course Main Course
Keyword Fish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 4 thin slices of white fish tilapia, cod, or flounder

White Wine Sauce

  • 6 tbsp butter
  • 2 cloves garlic minced
  • ½ cup white wine
  • ¼ cup lemon juice
  • 1 tsp salt
  • 1 tsp pepper

Rollatini Filling

  • 1 cup ricotta cheese
  • 1 cup hand torn spinach
  • ½ cup parmesan cheese
  • 1 clove garlic minced
  • 1 tsp salt
  • 1 tsp pepper


  • Preheat oven to 400°
  • In a sauce pot melt butter and add garlic
  • Once garlic becomes fragrant pour in white wine and lemon juice
  • Add salt and pepper and let simmer on low heat for 10-15 minutes or until the wine has burned off enough
  • In a medium size bowl mix together the rollatini filling ingredients until a nice creamy filling is created
  • Lay each of your fish slices on a piece of wax paper or cutting board and pat dry
  • Salt and pepper the fish on both sides and spoon filling on the fish
  • Spread the filling out on the fish to create ½ inch thick layer of rollatini filling on top
  • Spoon a little bit of the white wine sauce into a medium size oven safe pan. Just enough to coat the bottom so the fish doesn't stick
  • Very loosely roll the fish up to create a pinwheel. Carefully keep the pinwheel closed with a toothpick and place in the oven safe pan
  • Once all of the pinwheeled fish is sitting in the pan, pour the remaining white wine sauce over each of the pieces of fish. Make sure to coat well
  • Bake in the oven for 30 minutes or until internal fish temperature reaches 145°
  • Remove from the oven and serve. Spoon additional white wine sauce on top of the fish for best flavor

We kept the traditional ricotta filling and rolled this cod up just like you would if you were making Eggplant Rollatini. The sauce is where the big change comes in. With fish, a heavy tomato sauce just does not seem natural. Instead a light, buttery, lemon sauce is what you crave for the fish to soak in. We made this sauce with all those ingredients and more, and by more, we mean with wine.

Two white plates with seafood rollatini

What is it about white wine and fish that makes you feel satisfied even just thinking about it? Is it the crispness? Or maybe the buttery flavor? Anyway you want to think about it, the pair is such a classic you never think to change. Maybe fish tacos; I would choose a beer with some fish tacos. Back to the point, this sauce was made with white wine to capture all of those tastes while still being simple. Our Date Night Salmon with White Wine Butter Sauce is very similar if you’re not craving all the cheese from this dish.

Gray cloth napkin with white plate of seafood rollatini sit on top

What kind of seafood should I use for the Seafood Rollatini?

Any white fish would work best for this recipe. A salmon or tuna have such a different flavor profile the filling would not taste the same. For this dish, cod was used because honestly it’s what looked the best at the market. Originally we wanted to use tilapia since they are already so thin and probably wouldn’t have sliced the fish. Flounder would be another good choice, but beware you will probably need to thin out the flounder by slicing.

From our kitchen to yours, cheers!

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