This is a recipe from Moosewood Restaurant Low-Fat Favorites. These little fish rolls are another lovely finger food that can be served on a platter. Each fish roll can have a tooth pick inserted after baking to keep them together. Ingredients 8 * 50-100gram fish fillets, such as flat head, whiting or perch 1/4 cup fresh lime juice (about 3 limes) 2 tbsps soy sauce 4 garlic cloves, pressed or minced 1/4 cup chopped fresh basil 1 tsp grated fresh ginger root 3 tbsps chopped fresh coriander 1/2 tsp freshly grated lime peel
Method 1. Preheat over to 190C. 2. Rinse the fish fillets, pat dry and set them aside. 3. In a medium bowl, mix together the lime juice, soy sauce, garlic, basil, ginger, cilantro and lime peel. 4. Lay the filets, skin side up (if they have it), on the counter and spoon 1/8 of the filling on to one end of each fillet. Roll up each fillet and place close together in a nonreactive baking dish. 5. Cover tightly with foil and bake for 20-25 minutes, until the fish flakes easily with a fork.
Delicious served with Asian Cucumber Condiment