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4
servingsEasy
Published 1966
Season the fillets with the salt and pepper and sprinkle with the lemon juice. Roll up and tie loosely.
Place the rolled fillets in a skillet and add the butter, stock, wine, tomatoes, shallots and parsley. Bring to a boil, cover, and simmer very gently for ten to twelve minutes, or until fish flakes easily when tested with a fork. Turn the rolls once.