Use any nonoily white fish, such as red-fish, speckled trout, red snapper, rockfish, or perch. For lemon wedges just the right size to roll the fish fillets up around, quarter the lemon the long way and then cut each quarter in half crosswise.
Recipe information
Yield
serves 4
Ingredients
Preparation
Preheat the oven to 400 degrees. Lightly salt each fish fillet and roll it up around a lemon wedge, using toothpicks to secure in place. Scatter the onion, garlic, and bell pepper over the bottom of a 2-quart glass baking dish. Arrange the fish rolls and the tomato wedges on top. Drizzle the wine and oil over the contents of the dish. Sprinkle with salt, pepper, and oregano. Bake for about 20 minutes, until tender, basting at least once with pan juices. Serve 2 fish rolls per person with vegetables scattered on top.
