Fish rolls are beautiful enough to use as main course.
The mushroom stuffing takes only a few minutes to make and freezes very well, so you might consider doubling the amounts and freezing the unused part for another meal. It will be suitable (minus the cheese) to stuff thinly pounded chicken cutlets too, using the same instructions as in this recipe.
For pareve stuffed fish rolls:
Skip the feta cheese, and add another layer of flavor such as toasted pine nuts, diced tomatoes or spinach.
No need to make these fish rolls with expensive fish:
Whatever fish fillets look are perfectly fresh and well priced on shopping day will do.
- 1/4 cup olive oil
- 1 large onion, quartered
- 4 large shallots, peeled
- 1 bunch flat parsley
- 4 cups mushrooms, diced small (use the food processor, pulsing)
- 1/4 cup basil leaves, packed, chopped
- 1 cup fresh bread crumbs, gluten-free OK
- 2/3 cup feta cheese, crumbled
- Pinch nutmeg
- Ground pepper to taste
- 8 fillets fish (tilapia, flounder, branzino etc)
- Vegetable spray
Preheat the oven to 375 degrees.
Heat the oil in a large skillet. In a food processor, coarsely grind the onion, shallots and parsley, and add to the skillet. Sauté until translucent. Add the mushrooms, and saute until most of the liquids evaporate. Turn off the flame.
Add the remaining stuffing ingredients and mix thoroughly. Put some of the filling in the center of a fillet, and close the fillet around the filling. Place the roll in a baking pan, seam side down. Repeat with the remaining stuffing and fillets. Make sure the pan is not too large for the fish, so the stuffing doesn’t ooze out of the fillets (if necessary, fill some empty spaces with bunched-up foil). Drizzle the oil on top of the fillets, and sprinkle with the paprika. Bake about 30 minutes, or a little longer, until the fish flakes easily. Serve hot or at room temperature.