Fish Roll-ups

My oldest sister Gina's husband, Tom, introduced me to this dish from Sweden (his home country) about a decade or so back while I was visiting them in California. With only a few ingredients and short prep-time, it’s an extremely simple dish to make and, yet, has great plate appeal. I'm sure the Swedes don't call it "Fish Roll-ups" but Tom did and that's good enough for me. Also, Tom's dish didn't have blue cheese. I added that much later to satisfy a friend's palate and the result was obviously worth repeating. I hope you enjoy!

Servings: 4-6 (we had 4 satisfied diners and leftovers for 2)
Prep time: 15 min
Cook time: 40 min
Price per person: <$10

NOTE: This dish is best made with sole or flounder because the filets are long and thin - perfect for rolling up - and the flavor is subdued (i.e. "not fishy tasting"). But if, like me, tilapia's a better fit for the budget, go for it. When you get home, use your knife (carefully) to thin out the filet, cutting horizontally across the middle lengthwise. One portion may be smaller, but will still taste delicious! 

Ingredients:
- 6 filets of sole or flounder (see note above.) Sole is a rare find in Alabama, but this go-around Earth Fare had some beautiful flounder filets. I asked the fishmonger to cut the filets in half lengthwise and they were perfect!
- 8 vine-ripe tomatoes, diced
- 1/2 medium white (or yellow) onion, diced
- 6 sprigs of dill (about 3T), chopped finely
- 5 oz of monterey jack cheese, diced (about same size as tomatoes and onions)
- 4 oz of blue cheese, divided (reserve just enough to sprinkle as a garnish)
- Salt & pepper, to taste
- 10 red (or yellow) new potatoes, cut into 1” cubes

Preheat oven to 375º.

In a medium size mixing bowl combine tomatoes, onions, dill, S&P, jack cheese and 3.5 oz of blue cheese.

Lay out all filets flat and check for pin bones. Spoon out the mixture in a thin layer onto each filet, reserving some of the mixture. Roll up each filet, starting with the thickest end. Set the roll-up on its side into a backing dish (I think muffin pans work best.) and, if you'd like, use toothpicks to bind the filet and keep all the goodies from falling out. Set the roll-ups on their side (so you can see the "pinwheel") into the backing dish and spread the remaining mixture evenly on top of the roll-ups.

Boil potatoes. Bake roll-ups for 40 min.

Plate one roll-up (remember to take out the toothpicks, if used) and spoon some of the mixture and "sauce" (created from the melted cheese and tomato broth) over the potatoes. Top potatoes with remaining blue cheese crumbles set aside during the prep.

Serve with:

Baby Arugula, Dried Cranberries, and Walnut Salad:

3 handfulls of baby arugula

3/4 c. chopped walnuts

3/4 c. dried cranberries

S&P, to taste

Few dashes of balsalmic vinegar (I LOVE the tang!)

Red Wine Vinegrete (or salad dressing of your choice)