1.fish rinse, dry, lightly season with salt, put to cool.
Peel onion and garlic, pluck thyme and parsley leaves, rinse. Chop everything except for a teaspoon of thyme. Sauté onion and garlic in two tablespoons of olive oil. Brown breadcrumbs in it. Mix with herbs and capers. Season with salt and pepper.
Cut cheese into slices. Sprinkle fish slices with breadcrumb mixture, place cheese on top, roll up. Pin rolls with toothpicks. Brush frying pan with a little olive oil, heat. Pour in rolls, drizzle a tiny bit of oil over. Roast at moderate temperature all around for about 7 min.
For the sauce, squeeze the lemon. Chop parsley and oregano. Dissolve some salt and a little bit of sugar in 50 ml of lukewarm water. Pour olive oil into a small baking bowl, place in the warm water bath. While beating vigorously (with a whisk), add the water and the juice of one lemon. Season with pepper. Fold in the oregano and parsley and serve with the fish rolls.
Serving: mixed lettuce, white bread.
Drink: Sicilian white wine, about a Corvo bianco
Jörg Weinkauf
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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