Italian walleye rolls
Ingredients/Compontents of Italian walleye rolls recipe
- walleye fillets - 2 lb
- juice of 1 lemon item
- thyme - 1/2 tsp
- freshly ground pepper to taste - 1 item
- butter or margarine
- oil - 1 Tbsp
- large onions, sliced in rings - 2 item
- garlic, coarsely chopped - 1 tsp
- large green pepper, sliced in strips - 1 item
- ripe tomatoes, chopped - 3 c
- dried basil or fresh basil, finely chopped - 2 Tbsp
- thyme - 1/4 tsp
- oregano - 1/4 tsp
- sugar - 3/4 tsp
- ground pepper - 1 item
- minced garlic - 1 item
- basil - 1 item
- oregano - 1 item
- butter - 1 item
How to make italian walleye rollsSauce:1 Tbsp. butter or margarine1 Tbsp. oil2 large onions, sliced in rings1 tsp. garlic, coarsely chopped1 large green pepper, sliced in strips3 c. ripe tomatoes, chopped2 Tbsp. dried basil or fresh basil, finely chopped1/4 tsp. thyme1/4 tsp. oregano3/4 tsp. sugar ground pepper minced garlic basil oregano butter Sprinkle fillets on all sides with lemon juice, thyme and ground pepper. Refrigerate. Heat butter and oil in large skillet. Add onions. Cook about 10 minutes. Stir to separate rings as they cook, then add garlic and green pepper. Continue stirring until pepper strips are limp. Add tomatoes, basil, thyme, oregano, sugar and grind of pepper. Cook, stirring to blend well for 5 minutes. Cover and cook gently for 30 minutes. Cool briefly.
Preheat oven to 350°. Take fish from refrigerator; spoon one tablespoon of vegetables in sauce onto center of each fillet. Roll fillets. Put remaining sauce in baking dish. Arrange fish rolls on top. Dot tops with equal amounts of finely minced garlic, finely chopped basil, oregano and butter. Bake in oven 20 to 25 minutes, basting.
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