These fish roll ups are beautiful, flavorful, refreshing and sophisticated. White fish rolled with fresh asparagus and red bell pepper. I like to prepare this ahead of time when I’m expecting company. When my guests arrive, I just pop it in the oven and it’s ready in 30 minutes.
8 white fish fillets (flounder, tilapia, swai, cod, etc)
4-5 fresh stalks of asparagus
1 small red bell pepper, seeded
3/4 stick butter
Salt and black pepper
3 Tbsp. olive oil
Preheat oven to 375F.
Place a paper towel on top of the fish and pat dry.
Hold the asparagus at the bottom & snap of the ends – the stalks will naturally snap off. Cut asparagus into 3-4″ lengths. You will need 16 sticks, 2 per roll-up. Slice bell pepper into stripes. Cut lemon into thin circles.
Melt butter and combine with olive oil.
In a small bowl combine about 1 Tablespoon of vegeta, 1 Tablespoon of garlic powder, 3/4 teaspoon black pepper and 3/4 teaspoon salt.
Sprinkle all the fish fillets with seasoning mixture. Turn over the fish and repeat. Rub gently with your fingers. Brush with the butter mixture both side of the fish fillet.
Place 2 sticks of asparagus and one or two sticks of bell pepper. Roll up jelly-roll style. Place seam side down in prepared baking dish. Drizzle with butter mixture. Place lemon circle on top of the fish rolls.
Cover with foil and bake for 30-40 minutes, until vegetables are tender and fish is cooked. Serve immediately with fresh lemon slices if desired.
Enjoy with mashed potatoes, rice or your favorite salad.
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