Fish and zucchini rolls with pesto
easy
60 mins
60 mins
Ingredients
- 4 large potatoes (700-750 g)
- 500 g Redfish fillet
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 1 Pot of basil
- 1 collar Parsley
- 2 Garlic cloves
- 10 g Pine nuts
- 25 g grated parmesan cheese
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 1 (approx. 200 g) Courgette
- 20 g Butter
- 7-10 Tbsp Oil
- 7-10 Tbsp a few lemon wedges
- 7-10 Tbsp coarse sea salt
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes and cook in boiling water for 25-30 minutes. In the meantime, wash the fish fillet, dab dry and cut into 12 longish pieces. Sprinkle with lemon juice, salt lightly and put aside.
- 2
Wash the basil and parsley, dab dry and chop coarsely, except for a little to garnish. Peel the garlic. Finely chop the herbs, garlic, pine nuts and Parmesan cheese in the universal chopper.
- 3
Mix in olive oil and season with salt and pepper. Clean and wash the zucchini and cut them lengthwise into wafer-thin slices with a wide peeler. Spread fish with pesto on both sides.
- 4
Wrap 2 zucchini slices around a strip of fish and pin them with a wooden skewer. Drain the potatoes and cut in half. Brush the cut surfaces of the hot potatoes with butter.
- 5
Place a piece of solid aluminium foil on one half of the grill rack. Brush with oil. Place fish rolls on top and cook on the hot grill for 12-15 minutes. Turn over in between. Place potato halves and possibly some lemon pieces on the grill 5 minutes before the end of the cooking time.
- 6
Sprinkle baked potatoes with coarse sea salt and serve with the fish rolls. A rocket salad tastes good with it.
Nutrition Facts
390 kcal
23 g
20 g
29 g
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