Fish Roll

Name: Fish Roll
Yield: 4
Ingredients: 4 fillets of fish (lingcod, salmon or roebuck); 8 leaves of parsley; 4 sprigs of thyme; 1 tablespoon of white wine; 1 teaspoon of olive oil; 2 teaspoons of green herb; salt; 1/3 cup (chamomile tea) of water; juice of 1 lemon; 1 teaspoon of margarine; 1 tomato seedless, cut into cubes; green herb chopped; 1/2 pot of non-fat plain yogurt or light cream

1
4 fillets of fish (lingcod, salmon or roebuck)
2
8 leaves of parsley
3
4 sprigs of thyme
4
1 tablespoon of white wine
5
1 teaspoon of olive oil
6
2 teaspoons of green herb
7
salt
8
1/3 cup (chamomile tea) of water
9
juice of 1 lemon
10
1 teaspoon of margarine
11
1 tomato seedless, cut into cubes
12
green herb chopped
13
1/2 pot of non-fat plain yogurt or light cream

Ingredients

1
4 fillets of fish (lingcod, salmon or roebuck)
2
8 leaves of parsley
3
4 sprigs of thyme
4
1 tablespoon of white wine
5
1 teaspoon of olive oil
6
2 teaspoons of green herb
7
salt
8
1/3 cup (chamomile tea) of water
9
juice of 1 lemon
10
1 teaspoon of margarine
11
1 tomato seedless, cut into cubes
12
green herb chopped
13
1/2 pot of non-fat plain yogurt or light cream

Directions

1
Wrap the fish pieces in aluminum foil, drizzle with olive oil and salt, sprinkle with herbs and add white wine
2
Close the aluminum foil like an envelope and place in a hot oven for 15 minutes
3
Sauce:
4
Combine water, lemon juice, and salt
5
Let it simmer
6
Add margarine and stir well until it simmers again
7
Then, add the tomato and green herb, remove from heat and add yogurt
8
To serve:
9
Place each roll on a plate and open
10
Drizzle with a little sauce and serve immediately.