Fish and courgette rolls with pesto

Name: Fish and courgette rolls with pesto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 large potatoes (700-750 g); 500-600 g Redfish fillet; 2 TABLESPOONS Lemon juice; 1 bunch/pot of basil; 1 collar parsley, 2 garlic cloves; 1-2 TABLESPOONS Pine nuts; 25 g Parmesan cheese; 3 TABLESPOONS olive oil, salt, white pepper; 1 (approx. 150 g) small zucchini; 1 tablespoon (approx. 20 g) Butter; 7-10 Tbsp some lemon wedges; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 large potatoes (700-750 g)
500-600 g Redfish fillet
2 TABLESPOONS Lemon juice
1 bunch/pot of basil
1 collar parsley, 2 garlic cloves
1-2 TABLESPOONS Pine nuts
25 g Parmesan cheese
3 TABLESPOONS olive oil, salt, white pepper
1 (approx. 150 g) small zucchini
1 tablespoon (approx. 20 g) Butter
7-10 Tbsp some lemon wedges
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes. Boil in water for 25-30 minutes. Wash fish, dab and cut into 12 longish pieces. Sprinkle with lemon, put aside
2
Wash the herbs and, except for a few, cut them coarsely. Peel the garlic. Chop the herbs, garlic, pine nuts and parmesan, e.g. in the universal chopper. Stir in oil, season
3
Cleaning and washing the zucchini. Cut lengthwise into thin slices with a wide peeler. Lightly salt the fish and spread pesto on both sides. Wrap 2 zucchini slices around 1 fish strip each, pin them
4
Drain the potatoes and cut in half. Brush cut surfaces with butter. Grill the fish rolls on the preheated electric grill for about 10 minutes, turning them in between. Place the potatoes and lemons on the grill for the last 5 minutes. Serve with the rolls. Served with rocket salad