About the recipe
This fish rolls recipe can be made with any fish filets that are thin and flexible enough to roll up tightly. Fish rolls are simple to make and delicious to eat. Flavored with fresh herbs, onion and lemon juice, this recipe will fit into any non-vegan healthy whole food diet as a great source of complete protein. The lox in the middle of the fish rolls provides a smoky saltiness without overpowering the flavor of the fresh fish.
Ingredients
Fresh fish filets, 3-6 ounces, 1-2 per serving Fresh chopped herbs: basil, thyme, oregano, sage, etc…
Fresh lemon juice, 1 teaspoon per fish roll Sea salt and freshly ground black pepper to taste
Lox or gravlox to cover 2/3 of fish filets Yellow onion, finely diced, 1/2 teaspoon per fish filet
Olive oil to lightly coat outside of fish filets
Preparation
- Lay out the fresh fish filets skin-side up and season lightly with the salt, pepper and fresh herbs.
- Place very thin slices of lox or gravlox on the fish filets.
- Starting at the tail, roll the filets tightly while keeping the lox in place.
- Place the fish rolls on a lightly oiled baking sheet and sprinkle with more chopped herbs and lemon juice.
- Bake in a pre-heated 350-degree oven approximately 15-20 minutes until just done through.
Fish rolls recipe notes
This recipe works well with small filets of Dover sole, flounder, cod and other similar fish. Home-cured gravlox makes a fantastic filling but smoked lox from the store is also perfectly fine. Red onion or shallot are milder alternatives to the yellow onion. Fresh squeezed lime or orange juice can be substituted for the lemon juice.
I like to serve this fish rolls recipe with a salad of mixed greens and some kind of hot vegetable. This evening the vegetable was sauteed butternut squash, eggplant, mushrooms and red bell pepper with thyme and rosemary. The greens were dressed with a light drizzle of balsamic vinegar and olive oil, topped with onion and avocado.