BLUEFISH ROLLS

• 2 lb Bluefish fillet 1 2 " long
• 1 c Wine, white
• 3 /4 ts Salt
• 1 /2 ts Lemon pepper
• 1 ts Oregano
• 1 /2 c Parsley, chopped
• 1 /2 c Almonds, crushed
• 1 2 ea Cherry tomatoes
• 3 c Noodles, cooked
• 1 /4 c Parsley, finely chopped
• 1 /4 c Romano cheeze
• 1 tb Olive oil
• 1 x Lemon pepper, pinch

Preheat oven to 400 degrees. Soak fish strips in wine for 5-10

minutes in fridge. Mix in small bowl spices, parsley and almonds. Dip

fish in mixture, then roll each strip around cherry tomato. Place

rolls on lightly oiled baking dish. Bake for 10-14 minutes. Prepare

noodles while fish is baking. Drain and add parsley, cheeze, oil and

pepper. Place fish rolls on noodles and serve. Also for: Try white

trout, amberjack, spanish mackerel Source: THE CAPITOL, Annapolis

Maryland Jun 85 Recipe date: 06/15/85