Plaice roulade with cream cheese and vegetable filling on tomato sauce

Ingredients for 4 servings:

• 2 garlic cloves
• 1 small onion(s)
• 1 can of chopped tomatoes, approx. 400 g each
• some sugar or agave syrup
• salt and pepper
• Herbs of Provence
• some olive oil for frying
• 4 plaice fillets, frozen
• ½ cup cream cheese, approx. 200 g each
• ½ bell pepper(s), red
• 1 spring onion(s)
• 1 tomato(s)
• salt and pepper
• Herbs of Provence

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Finely chop the garlic and onion and sauté in a little olive oil with a little sugar or agave syrup. Add the tomatoes, simmer for 10 minutes, and season with salt, pepper, and herbs. In the meantime, prepare the filling for the roulades. Mix the cream cheese with the finely diced bell pepper, spring onion, and tomato, and season with salt, pepper, and herbs. Spread the cream cheese mixture over the plaice and roll it up. Pour the tomato sauce into a baking dish and place the plaice, open-side down, in the sauce. Bake the fish roulades in the oven at 200°C (top/bottom heat) for about 30 minutes. Serve with brown rice and grilled vegetables.