Baked Snapper Rolls 

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A tasty fish dish for lunch or dinner. Serve it on a bed of jasmine rice and steamed vegetable for a filling meal.

Suggestions:

You can substitute the snapper with any white fish.

Ingredients:

4 baby pink snapper fillets

3 Tbsp lemon juice

1 Tbsp salt-reduced soy sauce

1 cup fresh wholemeal breadcrumbs (for stuffing)

1 Tbsp peanut oil (for stuffing)

1 clove garlic, crushed (for stuffing)

1 small onion, finely diced (for stuffing)

1 Tbsp freshly grated ginger (for stuffing)

3 Tbsp orange juice (for stuffing)

1 Tbsp salt-reduced soy sauce (for stuffing)

Directions:

Mix all stuffing ingredients in a bowl. Place snapper fillets flesh side down on a board. Divide the stuffing between them and roll up. Secure with toothpicks.

Place in a shallow, greased ovenproof dish. Mix together the lemon juice and soy sauce. Pour over fish. Cover with foil. Cook in a moderate oven (180ºC) for 20 - 30 minutes or until fish flakes when tested with a fork. Garnish with thin slices of red capsicum.

Variations:

Serve with jasmine rice and steamed vegetables, if desired. Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

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