Source: dLife

An herb filled succulent fish roll, with a classic combination of Asian seasonings.

Servings

16 oz flounder fillet , cut in 4-ounce pieces (or other thin fish fillets)
0.25 cup fresh lime juice , from about 3 limes
2 tbsp low sodium soy sauce
4 medium garlic cloves , pressed or minced
0.25 cup fresh basil , chopped
1 tsp fresh ginger root , grated
3 tbsp fresh cilantro , chopped
0.5 tsp lime peel zest

1 Preheat the oven to 375 degrees F.
2 Rinse the fish fillets, pat dry, and set them aside.
3 To make filling; in a medium bowl combine the lime juice, soy sauce, garlic, basil, ginger, cilantro, and lime zest.
4 Lay the fillets, skin side up, on a cutting board or counter and spoon 1/8 of the filling onto one end of each fillet. Roll up each fillet and place the rolls close together in a baking dish.
5 Cover tightly with foil and bake for 20 to 25 minutes, until the fish flakes easily with a fork.

A delicious and low-carb main course. Goes nicely with the Asian brown rice.