Mediterranean style fish rolls

This dish will appeal even to those who have a rather "cool" attitude towards fish. And all thanks to the delicious spinach and ricotta filling, which is filled with fish fillets.

Ingredients

• 500 g sea bass, cod, flounder or sea bass fillet (it is better to choose a small fillet)
• 250 g ricotta
• 100 g mozzarella
• 450g frozen chopped spinach
• 1/2 cup grated Parmesan
• 1/4 cup bread crumbs
• 1-2 cloves of garlic
• 4 sprigs of parsley
• 1/2 tsp dried oregano
• 2 tbsp. l. olive oil
• salt, freshly ground black pepper
• greens for decoration
• For tomato sauce:
• 450 g chopped canned tomatoes
• 1/2 cup red wine
• 2 medium onions
• 1-2 cloves of garlic
• 2 tbsp. l. tomato paste
• 1/2 tsp dried chili flakes
• 1 tsp dried basil
• olive oil
• salt
• freshly ground black pepper

Directions

1. Defrost the spinach in advance by placing it in a colander, squeeze the water out with your hands.
2. Preheat oven to 170 ° C. Oil a baking dish.
3. Place ricotta, spinach, garlic, half parmesan, oregano, and parsley leaves in a food processor. Grind in pulse mode until smooth. Season with salt and pepper.
4. Season each fillet with salt and pepper. Place 1–2 tbsp. Fillet on the end. l. ricotta and spinach fillings.
5. Wrap the fillet in a roll, being careful not to squeeze the filling out of the sides. Pin off with a skewer. Place the fillets, seam side down, into the mold.
6. Combine the grated mozzarella, leftover parmesan and bread crumbs. Sprinkle this mixture over the rolls and then drizzle with a little olive oil.
7. Place the baking dish in the oven for 10-12 minutes. At the end, you can turn on the grill so that the crackers turn golden.
8. Prepare the sauce. Peel the onion and garlic and chop finely. In a saucepan over medium heat, heat 1 tbsp. l. olive oil and sauté the onion until golden brown, 7-10 min. Add the garlic and chili flakes and continue cooking for another 1 minute. Pour in the wine and wait until it has evaporated by half. Add chopped tomatoes and tomato paste, bring to a boil, and reduce heat. Add dried basil, salt and pepper, cook the sauce for 10-15 minutes, until thickened.
9. To serve, place the sauce on the plates, then place the fish rolls. Garnish with herbs and serve.