Fish Rolls Stuffed with Vegetables

Huevo San Juan®
To make eating fish the most delicious culinary experience for anyone, you have to prepare this recipe for Fish Rolls Stuffed with Vegetables. This Lent recipe can be made with red snapper, as it is a perfect fish for rolling due to its ideal malleability. Just be careful not to overcook the vegetables so they remain ideally crunchy.
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Ingredients
4
Servings
  • 1 tablespoon sesame oil
  • 3 tablespoons onion, finely chopped
  • 1 cup green bell pepper, cut into strips
  • 1 cup yellow bell pepper, cut into strips
  • 1 cup red bell pepper, cut into strips
  • 1 cup pumpkin, cut into strips
  • 3 tablespoons soy sauce
  • 4 red snapper fillets, 150 g each
  • 2 cups breadcrumbs
  • 1 cup Parmesan cheese
  • 2 tablespoons oregano
  • 3 San Juan® eggs
  • salt
  • pepper
  • vegetable oil, for frying
Preparation
25 mins
10 mins
Low
  • In a skillet over medium heat, heat the sesame oil and sauté the onion until it changes color, add the bell peppers, zucchini, add the soy sauce, season with salt and pepper. Let cool and set aside.
  • Fill the fish fillets with the previous preparation, roll them up, and secure with wooden toothpicks if necessary.
  • In a bowl, mix the breadcrumbs with the parmesan cheese and oregano.
  • In a bowl, crack the San Juan® eggs and season with salt and pepper.
  • Coat the fish rolls by dipping them in egg and then in the breadcrumb mixture.
  • In a skillet over medium heat, heat the oil and fry the fish rolls until golden and crispy. Drain on paper towels.
  • Cut the rolls into slices and serve with mashed potatoes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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