Baked Fish Roll with Cheese and Vegetables
Give your fish night a delicious, gorgeous, and juicy makeover with this roll! A baked fish roll with cheese and vegetables is easy to put together. Roasted around a juicy vegetable-and-cheese filling, it's tasty, wholesome, and dresses up any table. Play with the seasonings and your mix of vegetables to give this tender fish dish a fresh spin every time.
Cooking method
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Step 1:
How do you make a baked fish roll with cheese and vegetables? Gather your ingredients. It's best to start with the filling. Feel free to adjust the vegetable proportions to your taste. Any cheese works here: processed, hard, or mozzarella.
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Step 2:
Peel the carrots, rinse them, and cut into small dice.
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Step 3:
Peel the onion, rinse it, and dice it small as well.
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Step 4:
Rinse the bell pepper and remove the seeds and stem. Cut it the same way as the other vegetables — into small dice.
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Step 5:
Heat the vegetable oil in a skillet and sauté the diced carrots for 7–10 minutes.
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Step 6:
Add the onion and cook the vegetables for another 5 minutes, stirring now and then. Add a couple of spoonfuls of water if needed.
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Step 7:
Stir in the diced bell pepper and simmer for 2 minutes.
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Step 8:
Season the vegetables with a little salt. Add your spices and seasonings and stir — I use basil and paprika. Take the vegetables off the heat and let them cool. To speed up cooling, transfer them to a plate.
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Step 9:
You can use any fish — white or salmon. I have a salmon fillet ready to go. Thaw the fish at room temperature or in the fridge, rinse it well, and pat it dry. Cut off the head and tail and remove the skin and all the bones. Or just use a ready-made fillet — in that case, gently squeeze out any excess moisture after thawing.
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Step 10:
Cut the fish fillet into medium pieces and put them in a blender. Add the peeled, roughly chopped onion. Blend the fish and onion into a smooth ground mixture.
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Step 11:
Put the ground fish and onion in a suitable bowl, beat in the egg, and add salt. Mix well. Feel free to add any spices you like.
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Step 12:
On a sheet of plastic wrap, spread the fish mixture into a rectangle about 1/2 inch (1–1.5 cm) thick. Smooth out the surface.
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Step 13:
Rinse the parsley, pat it dry, and chop it finely. Dill works well too.
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Step 14:
Sprinkle the herbs over the fish layer.
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Step 15:
Spread the vegetable filling evenly on top, stopping just short of the edges.
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Step 16:
Slice the olives into rings and scatter them over the vegetables.
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Step 17:
Grate the cheese on the coarse side of a box grater.
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Step 18:
Sprinkle the grated cheese over the filling.
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Step 19:
Using the plastic wrap to help you, roll it up into a tight log.
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Step 20:
I baked the roll on a sheet of foil brushed with vegetable oil. As you transfer the roll to the baking sheet, carefully peel off the plastic wrap. Brush the top of the roll with a thin layer of oil.
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Step 21:
Bake the fish roll in an oven preheated to 350°F (180°C) for 30 minutes, until cooked through. Every oven runs a little differently, so adjust the baking time to yours.
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Step 22:
Slice the finished roll into portions and serve. Enjoy!
- Keep in mind that how you cut the carrots shapes the final dish: grated carrots break down into a soft mash during cooking and blend evenly into everything else, while carrots cut into strips, cubes, or batons hold their shape.
- Turn the oven on ahead of time (10–20 minutes before you start) so it reaches the right temperature.
- Remember that every oven is different. The temperature and cooking time may vary from what's listed in the recipe. For reliable results with any baked dish, it helps to know how your oven behaves.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Olives - 166 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Fish fillet - 204 kcal/100g
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