Lemon Fish Rolls

Lemon Fish Rolls

A pleasant way to include fish in your family's diet.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins

Yield: 4 x 3 oz servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 4 white fish fillets (13 oz)
  • 2 slices whole wheat bread, crumbed
  • 2 Tbsp spring onions, chopped
  • 1 tsp grated lemon zest
  • 2 tsp lemon juice
  • 2 oz fresh mushrooms with stalks, sliced
  • 1 egg, separated (or 1 yolk-free egg substitute)
  • 2 Tbsp dried bread crumbs
  • 1 Tbsp canola or olive oil

Directions: Standard directions Microwave directions

Slit and butterfly fish fillets to form a large flat area.

Mix bread crumbs, spring onion, lemon rind, lemon juice, mushrooms, and egg yolk together (or 1/2 of egg substitute).

Place 1/4 of the stuffing on one end of each fillet. Roll up fillets, dip in beaten egg white (or remainder of egg substitute); then coat with dried bread crumbs.

Heat oil in a heavy-base frying pan. Fry fish until flaky, about 5 minutes each side.

Prepare fish as directed.

Heat a microwave browning dish according to directions. Add oil and reheat.

Add fish and brown for 2 minutes, turn and brown for 2 minutes more. Cover and cook on HIGH for 5 minutes further.


Can serve with White Wine Sauce (see recipe link below).

Serving suggestion is not included in the nutritional analysis.


Sea bass (or halibut), snapper or any white coarse-flesh fish is suitable for this recipe.