Mushroom and Fish Rolls

½ cup fresh breadcrumbs
½ cup freshly grated parmesan cheese
100gm chopped mushrooms
500gm small firm white fish fillets, skinned and boneless
¼ cup pine nuts
½ teasp salt
2 tablesp chopped parsley
50gm butter, melted
freshly ground black pepper to taste
small quantity of white wine

Method

Preheat oven to 180°C.

Saute mushrooms in half the butter.

When soft, remove from heat and mix together with the pine nuts, breadcrumbs, parmesan cheese, salt, black pepper and parsley.

Lay fish fillets on a board and cut each one into two or three pieces.

Brush the fillets with the rest of the melted butter, then press some filling onto each one.

Roll up each piece of fish and secure with a toothpick.

Transfer the fish rolls to a buttered ovenproof dish, pour a little white wine on them and then cover with buttered greaseproof paper or aluminium foil.

Bake in oven for 5-7 minutes or until the fish is starting to cook (it will change from opaque to white).

Remove the paper leaving the dish in the oven, turn on the grill and then grill until the top is golden and the fish is just cooked.

Transfer to a heated serving dish and spoon the pan juices over.

Serve immediately.

With compliments of
Mt Eden Village Fisheries
438 Mt Eden Rd
Mt Eden
ph 0-9-630 2076