Go Back
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