Fish Rolls

Due to the original presentation, the dish looks very appetizing. Fried cod rolls with tomato paste and herbs under lemon-ginger marinade. This option of cooking the white fish beloved by many can be used even for a festive table as the main hot dish. The contrast of greens with tomato paste, a spicy dressing of lemon, ginger and garlic - all these are excellent reasons to try to cook cod according to this recipe.

UnicornSteak

The author of the recipe

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Composition / ingredients

servings:

Cod fillet

400

Parsley

to taste

Dill

to taste

Olive oil

Lemon juice

Ginger (Fresh)

Garlic

Tomato paste

Vegetable oil

Salt

to taste

Ground hot pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 13 g

Fats 35 % 8 g

Carbohydrates 9 % 2 g

132 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
Wash the parsley and dill and let the water drain. Then finely chop the greens.
Step 2:
Peel the fresh ginger root. You can just carefully cut it off with a knife. Peel the garlic. Grate ginger and garlic on a fine grater or pass both ingredients through a garlic press.
Step 3:
In a separate bowl, mix tomato paste, grated garlic, ginger and 1 tsp olive oil. Mix it up.
Step 4:
Wash and dry the fish with a paper towel. If the fillet feels like there are bones, then remove them. Sprinkle the fish with lemon juice, salt and pepper to taste. Spread a thick layer of tomato paste mixture on top.
Step 5:
Spread the pre-prepared fresh herbs evenly on top of the tomato paste with a generous layer. At the time of cooking, 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 tight roll and fix the tip with two or three toothpicks.
Step 6:
Preheat a frying pan over high heat. Add sunflower oil for frying. Heat it up to operating temperature. As soon as the oil is ready, put the fish in the pan. Fry on high heat until golden brown. Turn over to the other side and fry for a few more minutes until fully cooked.

In this dish, parsley can be replaced with any other greens with a not very bright taste. For example, lovage or celery will not work. They will kill everything with themselves.
But I advise you to definitely use dill. Since, in my opinion, it works perfectly together with tomato paste.
Often in packages with frozen fish come across pieces closer to the tail. They are quite thin and there are few bones. Here they are perfect for spinning in such rolls.
Skewers for rolls, if possible, use bamboo.
And it is better to turn the fish over with a spatula, not with cooking tongs, so as not to damage the structure of the roll. Bon appetit!