12 lightly cooked cannelloni shells (to
make handling easier)
1/2 cup grated low fat block cheese
Heat oil in
frying pan and sauté 1 clove garlic and 1 onion until tender. Add tomato
paste, water, lemon juice, 1/4 tsp thyme, 1/2 tsp basil and salt. Set
aside. Combine remaining garlic, onion, thyme and basil with fish,
prawns, scallops, breadcrumbs, parsley, wine, pepper and egg. Spoon fish
mixture into cannelloni shells, and arrange in a shallow casserole. Pour
tomato mixture over cannelloni shells and sprinkle with cheese. Bake for
30 minutes until sauce is hot and bubbling.
This is a
recipe for special occasions. For a family meal, you may like to omit
scallops and prawns and replace them with 500g of minced white fish.