Fish rolls baked with vegetables

Even if you have not been to Italy yet and get acquainted with its architecture and cuisine from a photo, all the same, in some wonderful way, you find yourself fascinated by both cuisine and architecture. It is so beautiful when the terracotta-carmine roofs of low houses are suddenly interrupted by a tower that tends to the sky, at the top of which the greenery of real trees riots. Taking inspiration from this picture, we collect aromatic olive oil with a slight bitterness, tomatoes, oranges, suitable sea fish ... and prepare a cozy, aromatic and tasty dish for a magical evening of the Old New Year.

Ingredients

• sea ​​fish (cod, hake) 1 pc.
• microgreens for decoration
• For the marinade:
• extra virgin olive oil 30 ml
• orange juice 30 ml
• orange peel 0.5 tsp
• onions 0.5 pcs.
• greens from one celery stalk
• salt, pepper to taste
• For vegetables:
• carrots (medium size) 1 pc.
• onion 1 pc.
• celery stalks 2 pcs.
• fresh tomatoes (or ready-made peeled tomatoes, 150 gr)) 3 pcs.
• extra virgin olive oil 2-3 tbsp
• salt, black and hot pepper to taste
• thyme, dried basil to taste

Directions

1. Peel the fish and cut along the back, cut into two fillets, removing all the bones. Mix the marinade components and marinate the fillets. Refrigerate for one hour.
2. Cut carrots and celery stalks into small cubes, onion into half rings. Simmer in a pan with olive oil.
3. Then add chopped tomatoes, without seeds and skins (fresh or canned) and simmer for another five minutes, at the end add salt, pepper, spices.
4. Remove the fillet from the marinade, peel off the onions and herbs, roll up and fasten with toothpicks. Put vegetables in ceramic portions, put fish rolls on top, sprinkle with olive oil and bake in the oven, preheated to 180 degrees, for 15-20 minutes, until the fish is ready. Remove toothpicks before serving. Decorate with microgreens or parsley.
5. Focaccia with rosemary and sun-dried tomatoes goes well with the fish. Bon Appetit!