Crispy rolls with fish

800 g fish fillets

40 g parsley

1-2 onions

1 lemon

3 tbsp. vegetable oil

1 tbsp. mustard

red pepper

black pepper

salt

Cut the fillets into slices, drizzle with lemon juice, brush with mustard, sprinkle finely chopped onions and parsley, pepper and salt.

Turn fillets tubes threaded on wooden skewers, brush with oil.

Fry the rolls in the oven or over coals.

Served crispy rolls of fish with vegetables, garnished with fresh herbs.