Fish rolls with parsley pesto and parsnip fries

Name: Fish rolls with parsley pesto and parsnip fries
Yield: 4 portion(s)
Ingredients: 2 tbsp Lemon juice; 2 Heads lettuce; 2 clove Garlic; 2 tbsp Olive oil; 2 tbsp Parmesan cheese; 2 sprinkle Pepper; 2 bundle Parsley; 2 sprinkle Rosemary; 2 sprinkle Salt; 4 tbsp American dressing from the seasons; 6 Parsnips; 800 g Fish fillets

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Fish rolls with parsley pesto and parsnip fries

2	tbsp	Lemon juice
2		Heads lettuce
2	clove	Garlic
2	tbsp	Olive oil
2	tbsp	Parmesan cheese
2	sprinkle	Pepper
2	bundle	Parsley
2	sprinkle	Rosemary
2	sprinkle	Salt
4	tbsp	American dressing from the seasons
6		Parsnips
800	g	Fish fillets

Instructions for Fish rolls with parsley pesto and parsnip fries

To prepare the Fish rolls with parsley pesto and parsnip fries recipe, please follow these instructions:

Pesto: mix together the parsley, olive oil, garlic, finely grated parmasan or other cheese, salt, pepper and lemon juice and blend all ingredients. Season to taste.

Fish rolls: Lightly grease with parsley pesto, roll the fillets together and come together with a toothpick. Season with salt and pepper and a few splashes of lemon juice. FRY in oil on medium heat in ca. 7 min. Prepare additional fish fillet for lunch tomorrow: sautéed with a sprinkle curry powder in a little oil.

Parsnip fries: cut the parsnips into rods, turn in olive oil, salt and pepper and Rosemary. Season to taste and bake them in the oven on the baking paper by 220C in 30-40 min. or until well Golden.

Fish rolls with parsley pesto and parsnip fries

Ingredients for Fish rolls with parsley pesto and parsnip fries

Instructions for Fish rolls with parsley pesto and parsnip fries

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