Petrale Sole Roll Ups

by Linda Capeloto Sendowski on September 13, 2012

Steak Lolis and Pluot Crunch 020-3

Try a different fish this year for Rosh Hashanah if you are adventurous.  I made this the other night and it was all consumed, usually a good sign that it tastes great.  Serve it cold or room temperature; you can add a tartar sauce or red pepper sauce.  In my home we are eating less sauce as a means of consuming fewer calories.

Serves 8 (appetizer size)

2 tablespoons safflower oil

1 cup red bell pepper finely diced

2 celery ribs finely diced

1 medium onion finely diced

2/ 3 cup fennel finely diced

1/ 2 cup parsley finely chopped

Salt

Pepper

1 tablespoon lemon zest

2/ 3 cup panko

2 tablespoons safflower oil

1 pound Petrale sole filets or other thin white fish filet about 2 inches wide by 6 inches long

Additional Safflower oil for frying

Heat a 12 inch sauté pan on medium-high heat.  Add oil and then, add vegetables.  Sauté vegetables until onions are translucent but vegetables are still a little crisp.  Add parsley, stir, season with salt and pepper.  Lastly add lemon zest and panko crumbs.  Stir and set aside to cool.

Place a couple tablespoons of cooled filling at the bottom of fish filet half and roll up.  Secure with a couple of tooth picks.  Repeat for all fish pieces.

Heat a 12 inch non stick sauté pan over medium-high heat.  Add oil and add fish roll-ups.  Sauté until golden on all sides using a tong to gently turn fish roll ups as they become golden.  Remove roll-up from pan to a plate.  Set aside to serve when ready.

This is Petrale sole for another recipe but you can see the long filets and where to cut them in half.

 

 

 

 

 

 

 

Share
Print This Print This | PDF version

Leave a Comment


(ID only. No links or "@" symbols)

 

Previous post:

Next post: