Kranios Rolo - Greek Stone Bass Roulade
This super easy fish dish is a great option for anyone who wants to enjoy the taste of a delicious, gourmet meal in almost not time. Remember that flexibility is key here – substitute with your favorite herbs and vegetables and make this dish your own!
Ingredients
2 filets of Kranios, approximately 8-10 oz each, skin off (or other lean, white fish filet)
1 bunch of scallions, julienned
1 bunch of dill
2-3 ounces of fresh spinach
2 roasted Florini peppers (or red bell peppers), cut into strips approximately ½” thick
Extra virgin olive oil as needed
Salt and freshly ground pepper, to taste
1 lemon, sliced
Red Grape Vinegar, as desired (or red wine vinegar)
Directions
Preheat oven to 350 F (convection oven) or 375 F (conventional oven).
Line a baking sheet with parchment paper and lay the fish filets on top.
Evenly distribute the scallions between the two filets, and place on top towards one end of the filet.
Evenly distribute the dill, spinach, and roasted Florini peppers between the two filets as in step 3 with the scallions.
Drizzle with the extra virgin olive oil, approximately 1-2 tablespoons per filet, and season with salt and pepper to taste.
Roll the fish filet up so that it encases the vegetables, and place lemon slices on top as desired.
Cook for approximately 8-10 minutes, until fish is cooked through.
Dress with olive oil as desired, then drizzle with a touch of red grape vinegar, and serve.
Chef’s Notes
To ensure the freshness of your fish, make sure the skin is shiny and metallic looking, the flesh is firm to the touch, the eyes are clear, and the fish smells like the ocean, not ‘fishy’!
Use any fish you like (though I love Kranios)!
Use any vegetables and herbs you like – the key is to make sure the fish is stuffed full of vegetables so that it’s balanced between the protein and the produce!
Remember that acid is your friend, so feel free to add more if you like!