Sanma fillet 5 pieces
Shredded mozzarella cheese 25g
All Purpose Flour
1/2 bundle of dill
Pre-heat the oven to 200 ℃ (395F).
Slice the radish and lemon into thin slices for decoration.
Remove stems from the dill and chop the leaves into small pieces.
① Place sanma fillets, skin side down, on a parchment sheet. Arrange so the fillets are vertical and slightly overlap each other on the edges. Lightly salt and pepper, then sprinkle with flour thinly and evenly using a sifter or tea strainer.
② Place the shredded cheese and chopped dill across the middle of the sanma fillets. It is important to use a lot of dill, so use most of it here, and set aside a little bit for decorating later.
③ Roll the sanma up from the from the bottom edge, like a sushi roll. Use the parchment sheet like a sushi roll mat and shape the sanma into a tight roll.
④ Reuse the parchment sheet to line a casserole dish or cookie sheet to prepare for baking. Carefully place the sanma roll onto the parchment sheet. Brush the sanma with olive oil.
⑤ Bake at 200 ° C for 10 minutes, then Broil on high for another 5 minutes to brown the skin nicely.
⑥ Decoratively arrange the sliced radishes and lemon on the serving dish and plate the sanma roll. Complete by sprinkling the dill set aside for decoration.