Food Friday: Fish Rolls

Fish Rolls

Ingredients

• 250g fish fillets (trout, perch, bluegill, etc.)
• 250g farmers sausage
• 1 large can tomatoes
• 4 potatoes, peeled and sliced
• 1 onion, sliced
• 1 sweet red or yellow pepper
• 1 tsp basil
• 1 tsp parsley flakes
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp nutmeg

Instructions

1. Preheat oven to 350 degrees.
2. Cut fillets into strips 2 – 5 cm wide. Cut sausage into 2cm chunks. Wrap fillets around sausage chunks and secure with toothpicks. Place in a baking dish.
3. Drain juice from tomatoes and set aside. Pour tomatoes over the fish-sausage rolls.
4. Add the potatoes, onions and peppers.
5. Sprinkle seasonings over vegetables. Pour in ½ cup of the reserved tomato juice.
6. Cover with foil and bake for 30 minutes or until vegetables are tender.

Variations

• omit sausage and wrap fish with bacon
• sprinkle grated cheese on top
• add wild rice and enough water to cover