Lemon Fish Rolls 

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

Suggestions:

King Clip, Schnapper or any white coarse flesh fish is suitable for this recipe.

Ingredients:

4 white fish fillets (400g)

2 slices wholemeal bread, crumbed

2 Tbsp spring onion, chopped

1 tsp lemon rind, grated

2 tsp lemon juice

50 g fresh mushrooms with stalks, sliced

1 egg, separated or 1 yolk-free egg substitute

2 Tbsp dried breadcrumbs

1 Tbsp canola or olive oil

Directions:

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

Mix breadcrumbs, 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 rest of egg substitute then coat with dried breadcrumbs.

Heat oil in a heavy based fry 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 a further 5 minutes.

Variations:

Serve with White Wine Sauce.

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

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Family Health Publications

Related Recipes:

White Wine Sauce

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