Name: Pineapple fish rolls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 400 gram skinless white fish fillets; 1 split, cut into 4 baguette; 1/3 cup mayonnaise; 1 cup iceberg lettuce, shredded; 1/4 peeled, thinly sliced fresh pineapple; 1 thinly sliced red onion; coriander sprigs, to serve; Marindae; 1/4 cup drained jalapenos; 1 tablespoon lime juice; 1/2 tablespoon olive oil; 1 clove, crushed garlic

Pineapple fish rolls

Serves 4

Prep

25M

Cook

10M

Total

35M

Skip to Recipe

Ingredients

400 gram skinless white fish fillets

1 split, cut into 4 baguette

1/3 cup mayonnaise

1 cup iceberg lettuce, shredded

1/4 peeled, thinly sliced fresh pineapple

1 thinly sliced red onion

coriander sprigs, to serve

Marindae

1/4 cup drained jalapenos

1 tablespoon lime juice

1/2 tablespoon olive oil

1 clove, crushed garlic

Method

Pineapple fish rolls

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.Place fish on tray and spread with paste. Bake 8-10 minutes, until fish is cooked when tested (see tip).

3.Spread bases of baguette pieces with mayonnaise. Fill with lettuce, pineapple and onion. Flake fish over, add a coriander sprig and top with baguette.

Marinade

4.In a food processor, combine all ingredients to a paste.

Fish is cooked when flesh flakes easily when tested with a fork. For added ease, omit the marinade and simply brush with sweet chilli sauce before baking.
Note

Woman's Weekly Food

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Ingredients

Method

Pineapple fish rolls

Marinade

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