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Fish rolls

Cooking recipes / Top Picks / Fast, simple, delicious

2 servings
20 min

Cod fillet - 400 gr, Parsley - to taste, Dill - to taste, Olive oil - 1 tea liter, Lemon juice - 2 table, Ginger - 1 tea liter, Garlic - 1 tooth, Tomato paste - 1 table, Vegetable oil - 2 table, Salt - to taste, Hot ground pepper - to taste

Wash the parsley and dill and let the water drain. Then finely chop the greens.

Clean fresh ginger root from the skin. You can just carefully cut it with a knife. Peel the garlic. Grate the ginger with the garlic on a fine grater, or run both ingredients through the garlic press.

In a separate bowl, mix the tomato paste, grated garlic, ginger and 1 tsp olive oil. Stir.

Wash and dry the fish with a paper towel. If the fillets feel like they have bones, then remove them. Drizzle the fish with lemon juice, salt and pepper to taste. Spread the tomato paste mixture on top with a thick layer.

Spread the fresh greens prepared in advance evenly with a generous layer on top of the tomato paste. At the time of preparation, the cod fillet should be completely thawed. We will need all the elasticity of the meat. It is necessary to twist the fish into a dense roll and fix the tip with two or three toothpicks.

Preheat the pan over a high heat. Add the sunflower oil for frying. Heat it to operating temperature. Once the oil is ready, put the fish in the pan. Fry over high heat until golden brown. Turn to the other side and fry for a few more minutes until cooked through.