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.
If desired you can squeeze the lemon at the table, and/or grind fresh ground pepper.
If you want to arrange this recipe Japanese style, you can replace the dill with umeboshi, neri ume, shiso, yuzu pepper, etc.