Fish cannelloni

For 4 serves

-60g of leeks
-50g of celery
-400g of fresh cod
-200g of cherry tomatoes
-15g of basil
-30g of parmesan cheese
-70g of tomato sauce
-160g of pasta sheets for lasangne
-olive oil
-salt and pepper

Preparation

1.Cut the celery and leek into julienne strips and soften them in a pan with salt and cook until the cooking juices have almost evaporated.

2.Parboil the sheets of lasagne and spoon the filling along the middle of each sheet. Roll up the sheets to form cannelloni.

3.Blend the tomato sauce and spoon a little over the bottom of the oven proof dish together with a drizzle of olive oil.

4.Arrange the cannelloni in the oven proof dish and cover with the remaining tomato sauce. Quarter the chery tomatoes, chop the basil and arrange on top of the cannelloni. Sprinkle with grated parmesan and bake in the oven.

-Preparare 40 minutes.
-Cooking time 30-40 minutes
-Recommended equipement rectangular non stick dish
-Tips and variations
-You can use the chepe filling (spinach and ricotta) for the cannelloni if you like , but the cannelloni will have to be cavered with bechamel sauce.