10 sole fillets
Filling:
¼ cup oil
2 purple onions, cut into medium cubes
1 large eggplant, cut into medium cubes
3 tomatoes, cut into medium cubes
2 portobello mushrooms, cut into medium cubes
1 zucchini, cut into medium cubes
1 cup bread crumbs
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
¼ teaspoon black pepper
A handful of chopped parsley leaves
2 cloves of crushed garlic
1 teaspoon sugar
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For the sauce:
1 finely chopped red onion
4 tablespoons mustard
2 cloves of crushed garlic
A bunch of chopped parsley leaves
A bunch of chopped coriander leaves
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sugar
½ cup oil
How to prepare:
• In a deep bowl, mix all the vegetables for the filling and all the spices, except the parsley and breadcrumbs. Mix well and pour into a baking sheet lined with baking paper.
• Bake in an oven preheated to 200 degrees for about 20 minutes.
• Remove from the oven and transfer back to the bowl. Add the parsley and breadcrumbs and mix well.
• Set aside until completely cooled.
• In a separate bowl, mix all the sauce ingredients well.
• Preheat oven to 180 degrees.
• Arrange the fish fillets on the work surface. Place 2 tablespoons of the filling mixture on each fish, roll the fish, and place in the pan with the open side up to prevent the fish from opening during baking.
• Arrange all the fish rolls in a baking dish and spread the sauce on top.
• Bake for about 20 minutes.
