Rolled whitefish or pollock fillets

Ingredients for 4 servings:

• 700 g fish fillet(s) (pollock), deboned
• ½ lemon(s), the juice
• 1 pack of cream cheese (Cantadou, 125 g), with onions or green pepper
• 250 g mushrooms, fresh
• 1 class can/n tomatoes, chopped (400 g)
• 1 bunch of parsley
• 6 basil leaves, chopped
• 2 garlic cloves, crushed
• 4 tbsp breadcrumbs
• 4 tbsp cheese, grated
• Margarine or butter
• ½ tsp salt
• Pepper, white
• oregano
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Baked fish fillets with cantadou in tomato / herb sauce

Season the boned pollock fillets (skinless) with lemon juice, 1/2 teaspoon salt, and a little white pepper. Brush the silvery outside of the fish fillets with cream cheese and then roll them up. Clean and quarter the mushrooms, then place them in a greased gratin dish. Arrange the chopped tomatoes on top. Season the fish rolls with salt, pepper, and oregano, then lightly press them into the vegetables. For the topping, combine the parsley, basil leaves, garlic cloves, breadcrumbs, and grated cheese and spread the mixture over the fish. Sprinkle with margarine or butter flakes and drizzle with 1 tablespoon of olive oil. Bake for about 20 minutes in the center of an oven preheated to 220°C. Serve with fresh bread, dried rice, or boiled potatoes. Tip: Whitefish, perch, flounder, or lemon sole would also work well instead of pollock fillet. But as far as I know, they are all overfished (except perch) and you should keep your hands off them.