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🍽️ Fish rolls with herb filling

360 kcal · 30 min · 4 servings

Ingredients

• 640 g swordfish (8 thin slices)
• 80 g provolone cheese (8 slices; Italian hard cheese)
• 2 shallots
• 1 garlic clove
• 6 sprigs parsley
• 2 sprigs thyme
• 4 sage leaves
• 1 tbsp olive oil
• 60 g white bread crumbs

Instructions

1. 1. Rinse the fish pieces under cold water.
2. 2. Pat the fish pieces dry with a kitchen towel.
3. 3. Top each fish piece with a thin slice of Provolone cheese.
4. 4. Peel the shallots and the garlic.
5. 5. Dice the shallots and garlic finely.
6. 6. Wash the parsley, thyme, and sage.
7. 7. Shake the herbs dry.
8. 8. Finely chop the herbs.
9. 9. Heat 1 teaspoon of oil in a pan.
10. 10. Sauté the shallots and garlic in the hot oil.
11. 11. Remove the pan from the heat.
12. 12. Stir in 2 tablespoons of the chopped herbs.
13. 13. Add 1 tablespoon of oil to the pan mixture.
14. 14. Mix the breadcrumbs into the mixture.
15. 15. Distribute about three-quarters of the filling onto the fish pieces.
16. 16. Roll up the fish pieces tightly.
17. 17. Secure the rolls with toothpicks.
18. 18. Place the fish rolls into a greased baking dish.
19. 19. Distribute the remaining filling on top of the rolls.
20. 20. Season the rolls with salt and pepper.
21. 21. Sprinkle the rolls with the remaining fresh herbs.
22. 22. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
23. 23. Bake the fish rolls in the oven for 15 to 20 minutes.

Nutrition per serving

• kcal: 360
• Protein: 38 g · Fett/Fat: 18 g · Carbs: 12 g