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Publix Aprons Recipes

Fish Rolls With Parsley Sauce and Roasted Chickpea Salad

Total Time - 40 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Preheat oven; prepare fish rolls through step 1 - 10 minutes
  • Prepare salad recipe and begin to bake chickpeas - 5 minutes
  • Complete fish rolls; complete salad and serve - 25 minutes

Fish Rolls With Parsley Sauce and Roasted Chickpea Salad

Fish Rolls With Parsley Sauce

Ingredients
2 tablespoons fresh Italian parsley, finely chopped, divided
1/4 cup red bell peppers, finely chopped
4 cloves garlic, coarsely chopped
4 fish fillets (such as snapper, orange roughy, or tilapia; 1 1/2 lb), coarsely chopped
1/2 cup panko bread crumbs
1 egg, beaten (or 1/4 cup egg substitute)
2 tablespoons sofrito
2 teaspoons chipotle pepper sauce
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
3 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups beef stock

Prep
  • Chop parsley, bell pepper, and garlic. Chop fish (wash hands).
Steps
  1. Combine 1 tablespoon parsley, peppers, garlic, fish, bread crumbs, egg, sofrito, pepper sauce, and 1/4 teaspoon each salt and pepper until blended. Divide mixture and form into eight rolls about 4 inches long (about 1/2 cup mixture in each).
  2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add one-half of the fish rolls; cook 3–4 minutes on both sides or until browned and 145°F. Remove fish from pan; cover to keep warm. Cook remaining fish rolls, then remove from pan.
  3. Reduce heat on pan to low; place butter in pan and whisk in flour until blended. Whisk in stock, remaining 1 tablespoon parsley, and 1/4 teaspoon each salt and pepper; cook and stir 2–3 minutes or until sauce begins to thicken. Serve sauce over fish rolls.

CALORIES (per 1/4 recipe) 360kcal; FAT 20g; CHOL 90mg; SODIUM 600mg; CARB 12g; FIBER 1g; PROTEIN 39g; VIT A 15%; VIT C 30%; CALC 4%; IRON 10%

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Roasted Chickpea Salad

Ingredients
1/2 cup red bell pepper, coarsely chopped
2 heads romaine lettuce
2 cans chickpeas (garbanzos), (15–16 oz each), drained
1 tablespoon olive oil
2 teaspoons chili powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup Asiago peppercorn dressing

Prep
  • Preheat oven to 450°F. Chop bell pepper.
  • Remove cores from lettuce; separate lettuce into 12 leaves for individual "cups."
Steps
  1. Combine peppers, chickpeas, oil, chili powder, salt, and pepper until blended; spread in single layer on baking sheet. Bake 10–12 minutes or until golden.
  2. Transfer chickpeas to mixing bowl; stir in dressing. Place about 1/3 cup chickpeas in each lettuce leaf. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 120kcal; FAT 4g; CHOL 0mg; SODIUM 340mg; CARB 16g; FIBER 5g; PROTEIN 6g; VIT A 90%; VIT C 60%; CALC 4%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 17 ITEMS TO LIST

Dry Grocery
Add to your grocery list 2 cups beef stock
Add to your grocery list 2 cans (15-16 oz each) chickpeas (garbanzos)
Add to your grocery list 2 tsp chipotle pepper sauce
Add to your grocery list 1/2 cup panko bread crumbs
Add to your grocery list 2 tbsp sofrito

Produce
Add to your grocery list 1/2 cup Asiago peppercorn dressing
Add to your grocery list 1/4 bunch fresh Italian parsley
Add to your grocery list 4 cloves garlic
Add to your grocery list 1 medium red pepper
Add to your grocery list 2 heads romaine lettuce

Seafood
Add to your grocery list 4 fish fillets (such as snapper, orange roughy, or tilapia; 1 1/2 lb)

From Your Pantry
Add to your grocery list 2 tbsp all purpose flour
Add to your grocery list 2 tsp chili powder
Add to your grocery list 1 egg (or 1/4 cup egg substitute)
Add to your grocery list 3/4 tsp kosher salt
Add to your grocery list 4 tbsp olive oil
Add to your grocery list 2 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with a crusty baguette and red velvet cake for dessert.
  • Form the fish mixture into patties to make fish cakes instead of rolls.
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Recipe Version seaf0160