This is a variation on my 11th November recipe

You can use almost any fish fillets for this recipe. Make sure there are no fishbones. If the fillets are too thick, you can cover them with with cling film and bash them with a rolling pin to make them thin.

– steam some carrots, cut lengthwise
– chop together some dates and a preserved lemon (citron confit)
– place two or three cooked carrots onto the fish fillets and a spoonful of date/lemon mixture
– roll up fillets and fix in place with a cocktail stick
– place the fish rolls on a bed of cooked carrots, sprinkle with olive oil and cumin seeds and bake in the oven for 25 mins.