Sunday, April 29, 2012

Stuffed White Fish Rolls

Since my Man rekindled his love for fishing, we started eating a lot more white fish - before we ate it once a month at best. After I tasted the fish that he catches, I realized that the best fish is a fresh wild-caught fish. Second best fish is the one that you caught and froze by yourself the same day. And then goes anything else, meaning whatever you can find in your local store. Of course, my rambling shouldn't stop you from buying fish in the store - not everybody has the opportunity to go fishing or gets excited about spending all day on a boat or a pier, juggling fishing poles and dealing with the stinky, slimy bait. Besides this hobby also requires a lot of patience which I don't have. But I still feel a part of the fishing team, because I am the one who cooks the catch. Usually I stick to a simple egg wash with some flour or breadcrumbs for coating the fillets, but sometimes I feel more adventurous. One day I plan to make this particular dish with the catch that my Man brings. The fish turns out moist with a piquant combination of veggies and shrimp inside and authentic Indian flavors outside.
I experimented with different kinds of white fish for this dish (e.g. sole, pacific basa), and I can tell you that any type goes as long as it is a fillet with no bones. If you choose bigger fish (like pacific basa), go for a smaller fillet, because it's going to be tough to roll up, and the roll is going to be too thick. 
This dish is perfect for a family dinner or as one of the main courses at a big event.


6 fillets white fish
½ cup shrimp, cooked
½ medium bell pepper, cubed
½ cup zucchini, cubed
¼ cup white parts of spring onions, chopped
1 tbsp Worcestershire sauce

Brushing paste 
2 tbsp lemon juice
1/8 cup tandoori paste
½ tbsp thyme
1 rosemary sprig

Preheat the oven to 400°F/ 200°C. 

Wash the fillets and pat dry with a paper towel. Season the fish with salt on both sides. Mix together shrimp, bell pepper, zucchini, spring onions and Worcestershire sauce. Add salt and pepper. Spoon the filling on the end of each fillet and roll it up. Secure the fillets with toothpicks or thread, if necessary. Put the rolls in a baking dish seam side down.
For your brushing paste, mix together lemon juice, tandoori paste and thyme. Brush the top and sides of each roll with the mixture. Put a sprig of rosemary on top of the rolls and cover the dish with aluminum foil. Bake it in the oven for 30 minutes. Your rolls are ready to be served.  To give the fillets a nice golden hue and a thin crust, remove the foil and place them back to cook for another 10-15 minutes.

Serve hot with mashed potatoes, rice or salad.


I was writing this post sitting on a beautiful Goleta beach in Santa Barbara, while my Man was fishing from the pier. I just wanted to share some relaxing and exciting moments of the trip with you:)

The guy fishing next to us caught a shark! This was the first time I've ever seen a shark so close!

You are probably thinking:"Ok, a picture of the ocean, nothing special". But if you look closely, you'll see something in the middle....  and this something is a Whale!:)


  1. This looks yummy and light, which is perfect for summer! Loved the shark picture too...what a catch for that guy! :)

  2. Thank you, Liesl, it is a wonderful dish!
    The guy actually caught 2 sharks, I just wasn't there for his first catch:) He is a real pro!

  3. Yum! Looks delicious!