Fish and Shellfish: Fish Dishes: Lemon Fish Rolls

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

Author: Family Health Network
Date: October 29, 2006

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

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients:

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

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 or 1/2 egg substitute together.

Place 1/4 of stuffing on one end of each fillet. Roll up fillets, dip in beatened 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.

Microwave Directions:

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.

Variations:

Serve with White Wine Sauce.

If using yolk-free egg substitute cholesterol will be 50mg per serving.

Serving suggestions and garnishes not included in nutritional analysis.

Related Recipes:

White Wine Sauce