for tomato sauce:
1 tablespoon vegetable oil or 15 ml
1 medium onion or 150 g, finely chopped
2 tablespoons tomato paste
5 cloves garlic, crushed
¼ cup water or 65 ml, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
3 medium tomatoes or 300 g, peeled and diced
2 teaspoons chilli flakes
1 teaspoon ground cumin
for fish filling:
4 medium sole or 500 g, cut into 5mm cubes
1 tablespoon olive oil or 15 ml
1 red chili pepper, sweet, de-seeded and finely chopped
½ cup coriander leaves, fresh
1 tablespoon lemon juice
1 packet cannelloni or 250 g
½ cup pine seeds or 50 g
Preheat oven to 180 degrees C and place oven rack to middle position.
To prepare Tomato Sauce: Heat Olive Oil in a medium Sauce pan, add Onions and sauté until soft; add Tomato Paste and Garlic and cook for another 2-3 minutes.
Add Hot Water, MAGGI® Chicken Bouillon , Tomatoes and Chili Flakes and Cumin and allow to simmer for 20 minutes.
To make Fish Filling: in a mixing bowl, combine Fish pieces, Olive Oil, Sweet Chili, and Coriander Leaves, and Lemon Juice and allow to marinate for 5 minutes.
Pour half the Tomato sauce in the bottom of a large baking dish.
Using a piping bag, fill Cannelloni with fish Mixture, place Cannelloni’s in the baking dish over the sauce, and pour over the remaining sauce.
Sprinkle Pine Seeds over top and bake in oven for 25 min or until pine seeds are slightly toasted and golden.