Italian fish rolls

Calorie content for 1 serving: 159 kcal.

• fats: 3g.

• proteins: 28g.

• carbohydrates: 5g.

This dish is an example of the tastiest way to cook fish and is a great source of protein.

Ingredients:

3 servings:

• 1/2 large ripe tomato;

• 1 teaspoon chopped capers;

• 20 g green olives, chopped;

• 3 teaspoons finely chopped and 2 tablespoons whole sprigs of lemon thyme;

• 20 g finely grated Romano cheese (hard Italian cheese made from sheep's milk) or other hard cheese of your choice;

• 1 teaspoon grated lemon zest;

• freshly ground black pepper to taste;

• 4 thin pieces (400g) fish fillets (boneless), use your favorite fish;

• 125 ml dry white wine;

• 1 tablespoon lemon juice;

• 1 bay leaf.

Cooking method:

Preheat the oven to 160 degrees. To peel the tomatoes, cut a cross at the base of each. Dip in boiling water, leave for 30 seconds, then place in cold water. Drain the water and remove the peel, starting with a cut. Cut the tomatoes in half, remove the seeds, cut the flesh and mix in a small bowl with the capers, olives, chopped lemon thyme, cheese, lemon zest and black pepper. Lay the fish pieces out on a flat surface. Spread the tomato mixture evenly over the top of the fillets, twist the rolls tightly and secure with wooden skewers or toothpicks. Arrange the rolls in a single layer in a shallow ovenproof dish. Mix wine, lemon thyme branches and bay leaf, pour into a container with rolls. Cover the dish with foil and bake for about 20 minutes until the fish is done.