Recipes

FISH VEGETABLE ROULADE by Fitness Chef Charlene Procope – Delph

Ingredients

4 – 5 thin pieces of local salmon fillet
¼  cup thinly sliced carrots
¼  cup thinly sliced green peppers
¼  cup thinly sliced onion
1 tbsp coconut oil
1 tsp lemon pepper
¼  tsp sea salt
¼  tsp paprika
Skewers cut in half or toothpicks

Directions

  1. Sauté vegetables in coconut oil, Add sea salt and paprika.
  2. Season fish with green seasoning, lemon pepper.
  3. When vegetables are cool place fish on flat surface add some vegetables to one end of fish and roll to the other side secure with skewers or toothpick.
  4. Place on greased dish, sprinkle with paprika and bake for 10-12 minutes or until the fish os cooked through.
  5. Serve with side dish of choice

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