Barbecued White Fish Roulades with Citrus Herb Sauce
Light, bright and made for summer, these Roulades are filled with a vibrant mix of vegetables, citrus zest and herbs, then gently grilled for a smoky finish. They’re a sunshine-ready dish ideal for alfresco lunches, festive seafood spreads, or healthy weeknight barbecues.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 small head broccoli, cut into small florets
- 6 asparagus spears, woody ends removed
- 1 clove garlic, finely grated
- Zest of 1 lemon
- Zest of 1 orange
- 1 tbsp chopped flat leaf parsley
- 1 tbsp chopped dill
- 2 tbsp ricotta
- 2 tbsp olive oil
- Salt
- Freshly ground black pepper
- 4 skinless white fish fillets, about 150 g each
- 1 tbsp lemon juice
For the Citrus Herb Sauce
- ½ cup Greek yoghurt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp orange juice
- 1 tbsp finely chopped dill
- 1 tsp honey or maple syrup
- 1 small garlic clove, finely grated
- Salt, to taste
- Freshly ground black pepper, to taste
How do I make it?
- Bring a small pot of water to a boil. Cook broccoli and asparagus for 2 minutes until bright green and just tender. Drain and refresh under cold water, then pat dry with paper towel or a clean tea towel. Chop broccoli and asparagus finely.
- Add chopped broccoli and asparagus to a bowl with garlic, lemon and orange zest, parsley, dill, ricotta, half the olive oil, and a pinch each of salt and pepper. Mix ingredients well.
- Prepare the fish by laying the fillets flat between 2 sheets of baking paper. Use a meat mallet or a rolling pin to gently pound to an even thickness.
- Spoon a portion of the filling across the middle of the fillet and bring the sides together, securing with a skewer or toothpick.
- Lightly brush the outside of each roulade with olive oil and a drizzle of lemon juice, then season with salt and pepper.
- Preheat barbecue grill or flat plate to medium-high.
- Lightly oil the barbecue, then add roulades and grill for 5-6 minutes, turning gently to brown all sides.
- Remove from heat and rest for 2-3 minutes before serving with Citrus Herb Sauce.
- To make the Citrus Herb Sauce combine all ingredients in a small bowl and stir until smooth and well blended. Season to taste.
TOP TIPS
- You can use any fish of your choice for this recipe, although firmer fleshed varieties work best.
- Make the Citrus Herb Sauce ahead and refrigerate for at least 30 minutes to allow the flavours to meld.
- This dish goes beautifully with a crisp salad of shaved fennel, cucumber, and mint.
