Think, Eat, Be Healthy

Fish Rolls Recipe

fish rolls

This fish rolls recipe is a tasty way to use small, thin fish filets such as sole, flounder and cod.

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.

chopped fresh herbs, onion

Finely chopped fresh herbs and yellow onion will season the fish rolls recipe.

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

Use home-cured gravlox or a good-quality lox for the filling of the fish rolls.

Use home-cured gravlox or a good-quality lox for the filling of the fish rolls.

Preparation

  1. Lay out the fresh fish filets skin-side up and season lightly with the salt, pepper and fresh herbs.
  2. Place very thin slices of lox or gravlox on the fish filets.
  3. Starting at the tail, roll the filets tightly while keeping the lox in place.
  4. Place the fish rolls on a lightly oiled baking sheet and sprinkle with more chopped herbs and lemon juice.
  5. Bake in a pre-heated 350-degree oven approximately 15-20 minutes until just done through.
Fish rolls cook and stay together best when tightly rolled.

Fish rolls cook and stay together best when tightly rolled.

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.

Fish rolls ready to go into the oven,

Fish rolls ready to go into the oven,