Sea bass and vegetable rolls: rich in taste!

Sea bass and vegetable rolls: a second dish of fish that is simple to prepare but rich in taste. Perfect not only for the summer, but at any time of the year.

Sea bass and vegetable rolls are a very special second course of fish. These rolls are enriched with courgettes cooked in a pan with tuna in oil. All this is then completed by a fresh sauce based on tomato, chilli, basil and chives. I recommend serving these rolls immediately after cooking.

Preparation of sea bass and vegetable rolls for fish-based main courses

1. To prepare baked sea bass rolls with vegetables, start by washing the peppers thoroughly and cut them lengthwise into quarters.
2. Take a pan, place it on the fire and stew the peppers with an extra virgin olive oil.
3. Chop parsley, basil and garlic.
4. In another pan, add the tuna drained from the preservation oil, the parsley, the basil and the garlic.
5. Take the sea bass fillets or sea bass and first place the pepper slice on top, then the tuna and herb mixture.
6. Wrap the sea bass fillets closing the stuffing and the vegetables inside and secure the rolls with a toothpick.
7. Line a baking sheet with parchment paper and transfer the rolls onto it.
8. Dress with extra virgin olive oil and bake in a preheated oven at 200 ° C for 20-25 minutes .

Once cooked, serve the fish rolls and enjoy your meal. And if you liked this recipe, try the swordfish rolls too .

storage

We recommend consuming the fish rolls at the moment, or at the latest within half a day of cooking. You can therefore keep them for a maximum of 3-4 hours in the fridge, in a container with an airtight lid, and heat them as needed in a pan with a drizzle of oil or in the oven. We do not recommend freezing in the freezer.