Prepare a good sauté in a pan with vegetable oil using onion, garlic, green onion, and bell pepper.
Season with salt and pepper, and when well sautéed, remove from heat and set aside.
Clean the fish and season with salt, freshly ground black pepper, and lemon juice.
Clean and boil the shrimp and lobster for 5 minutes each.
Cut the lobster and shrimp into fine julienne strips, leaving two whole shrimp or prawns for each fillet.
Stuff the fillets with the seafood, a bay leaf, and a sprig of rosemary, and roll them up, inserting a shrimp at each end so that the tail sticks out a little.
Secure with two toothpicks at the point where the fold ends to prevent the filling from coming out.
Place the fillets in a baking dish greased with vegetable oil, cover them with hot broth, the sauté, and wine, cover with aluminum foil, and place in the oven at 180° Celsius for about 8 minutes.
Remove them from the dish and drain well. Then bake for an additional 5 minutes at 195°C, but uncovered.
Garnish with strips of bell peppers and peas.
If desired, you can gratin it with Gouda cheese or cheese of your choice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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